Practical Approaches

Quantitative Methods for Food Safety and Quality in the Vegetable Industry

Editors: Pérez-Rodríguez, Fernando, Skandamis, Panagiotis, Valdramidis, Vasilis (Eds.)

  • Presents risk assessment tools such as predictive microbiology software tools and the food safety objective concept
  • Describes the main mechanisms involved in microbial and physical-chemical deterioration of vegetable-base products and how they can described mathematically
  • Introduces new preservation and packaging methods, rapid analytical methods for quality determination based on chemometrics applications, and quantitative methods that could be implemented for microbial  and toxicological risk assessment in vegetable products
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eBook $139.00
price for Mexico (gross)
  • ISBN 978-3-319-68177-1
  • Digitally watermarked, DRM-free
  • Included format: PDF, EPUB
  • ebooks can be used on all reading devices
  • Immediate eBook download after purchase
Hardcover $179.00
price for Mexico
  • ISBN 978-3-319-68175-7
  • Free shipping for individuals worldwide
  • Usually dispatched within 3 to 5 business days.
About this book

This book focuses on the food safety challenges in the vegetable industry from primary production to consumption. It describes existing and innovative quantitative methods that could be applied to the vegetable industry for food safety and quality, and suggests ways in which such methods can be applied for risk assessment. Examples of application of food safety objectives and other risk metrics for microbial risk management in the vegetable industry are presented. The work also introduces readers to new preservation and packaging methods, advanced oxidative processes (AOPs)  for disinfection, product shelf-life determination methods, and rapid analytic methods for quality assessment based on chemometrics applications, thus providing a quantitative basis for the most important aspects concerning safety and quality in the vegetable sector.


Table of contents (12 chapters)

  • Quantitative Methods for Food Safety and Quality in the Vegetable Industry

    Pérez-Rodríguez, Fernando (et al.)

    Pages 1-9

  • Quality and Safety Management Systems in the Production of Vegetables

    Cuggino, Sofia G. (et al.)

    Pages 11-28

  • Relevant Pathogenic and Spoilage Microorganisms in Vegetable Products

    Pradhan, Abani K. (et al.)

    Pages 29-58

  • Water and Wastewater Use in the Fresh Produce Industry: Food Safety and Environmental Implications

    Gil, Maria I. (et al.)

    Pages 59-76

  • Advanced Oxidation Processes (AOPs) and Quantitative Analysis for Disinfection and Treatment of Water in the Vegetable Industry

    Pablos, Cristina (et al.)

    Pages 77-111

Buy this book

eBook $139.00
price for Mexico (gross)
  • ISBN 978-3-319-68177-1
  • Digitally watermarked, DRM-free
  • Included format: PDF, EPUB
  • ebooks can be used on all reading devices
  • Immediate eBook download after purchase
Hardcover $179.00
price for Mexico
  • ISBN 978-3-319-68175-7
  • Free shipping for individuals worldwide
  • Usually dispatched within 3 to 5 business days.
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Bibliographic Information

Bibliographic Information
Book Title
Quantitative Methods for Food Safety and Quality in the Vegetable Industry
Editors
  • Fernando Pérez-Rodríguez
  • Panagiotis Skandamis
  • Vasilis Valdramidis
Series Title
Practical Approaches
Copyright
2018
Publisher
Springer International Publishing
Copyright Holder
Springer International Publishing AG
eBook ISBN
978-3-319-68177-1
DOI
10.1007/978-3-319-68177-1
Hardcover ISBN
978-3-319-68175-7
Edition Number
1
Number of Pages
VIII, 303
Number of Illustrations and Tables
5 b/w illustrations, 41 illustrations in colour
Topics