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Food Quality, Safety and Technology

  • Conference proceedings
  • © 2013

Overview

Editors:
  1. Giuseppina P. P. Lima

    1. Department of Chemistry and Biochemistry Biosciences Institute, São Paulo State Univeristy (UNESP), Botucatu, Brazil

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  2. Fabio Vianello

    1. Department of Chemical Biology, University of Padua, Padua, Italy

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  • Addresses various topics in food science and technology

  • Gives a broad overview to the topic from plant science, agriculture, veterinary technology and bioactive compounds

  • Presents research and case studies?

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Table of contents (12 papers)

  1. Front Matter

    Pages i-x
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  2. Food Quality

    1. Front Matter

      Pages 1-1
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    2. Antioxidants in Brazilian Plant Species

      • Rene A. S. Campos, Fabio Vianello, Luciana F. Fleuri, Valber A. Pedrosa, Paola Vanzani, Giuseppina P. P. Lima
      Pages 3-15

    3. Quality and Potential Healthy Traits in Vegetables and Berries

      • Paolo Sambo, Carlo Nicoletto
      Pages 17-33

    4. Unit Processing Operations in the Fresh-Cut Horticultural Products Industry: Quality and Safety Preservation

      • Francisco Artés-Hernández, Perla A. Gómez, Francisco Artés
      Pages 35-52

    5. Analytical Aspects for Tropical Meat Quality Assessment

      • Luis Artur Loyola Chardulo, Antônio Carlos Silveira, Fabio Vianello
      Pages 53-62

    6. Lycopene Bioavailability and Its Effects on Health

      • Ana Lucia A. Ferreira, Camila Renata Corrêa
      Pages 63-76

    7. The Postharvest of Tropical Fruits in Brazil

      • Patrícia Maria Pinto, Angelo Pedro Jacomino
      Pages 77-87

  4. Food Technology

    1. Front Matter

      Pages 145-145
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    2. Exploration of Microorganisms Producing Bioactive Molecules of Industrial Interest by Solid State Fermentation

      • Luciana Francisco Fleuri, Haroldo Yukio Kawaguti, Valber Albuquerque Pedrosa, Fabio Vianello, Giuseppina Pace Pereira Lima, Paula Kern Novelli et al.
      Pages 147-161

    3. Recent Biosensors for Food Analysis in Brazil and Italy

      • Valber A. Pedrosa, Luciana F. Fleuri, Giuseppina P. P. Lima, Massimiliano Magro, Fabio Vianello
      Pages 163-177

    4. Natural Ingredients as Additive for Active Antioxidant Food Packaging

      • Carolina Oliveira de Souza, Pricila Veiga-Santos, Janice Izabel Druzian
      Pages 179-188

  5. Back Matter

    Pages 189-195
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Keywords

About this book

The present book collects selected contributions from researchers working in the field of food science, and participating at the second spring school for “Food Quality, Safety and Technology,” which was held in Botucatu (São Paulo, Brazil), from September 24th to 27th, 2012, at the Botucatu Campus of the Universidade Estadual Paulista “Julio Mesquita Filho” (UNESP). The goal of the conference was to provide a scientific forum covering large areas of agronomy, nutrition, food science and technology, veterinary and other areas related to food technology development. Teachers, professionals, graduate and post-graduate students in Food Science; Food and Agriculture Engineering; Veterinary, Science and Food Technology and related areas were addressed by providing an exchange of knowledge and technologies. The initiative aimed to establish uniform, globally recognized scientific principles on food safety and quality, which could be consistently applied to industry and production sectors and stakeholders, taking into account that effective food control systems are essential to protecting the health and safety of domestic consumers, to guaranteeing the safety and quality of foods entering international trade, and to ensuring that imported foods conform to national requirements.  

Editors and Affiliations

  • Department of Chemistry and Biochemistry Biosciences Institute, São Paulo State Univeristy (UNESP), Botucatu, Brazil

    Giuseppina P. P. Lima

  • Department of Chemical Biology, University of Padua, Padua, Italy

    Fabio Vianello

Bibliographic Information

  • Book Title: Food Quality, Safety and Technology

  • Editors: Giuseppina P. P. Lima, Fabio Vianello

  • DOI: https://doi.org/10.1007/978-3-7091-1640-1

  • Publisher: Springer Vienna

  • eBook Packages: Chemistry and Materials Science, Chemistry and Material Science (R0)

  • Copyright Information: Springer-Verlag Wien 2013

  • Hardcover ISBN: 978-3-7091-1639-5Published: 30 December 2013

  • Softcover ISBN: 978-3-7091-1984-6Published: 27 September 2016

  • eBook ISBN: 978-3-7091-1640-1Published: 11 December 2013

  • Edition Number: 1

  • Number of Pages: X, 195

  • Number of Illustrations: 11 b/w illustrations, 27 illustrations in colour

  • Topics: Food Science, Biochemistry, general, Nutrition

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