國立虎尾科技大學 |

Techniques to Measure Food Safety and Quality = Microbial, Chemical, and Sensory /

紀錄類型:	書目-語言資料,印刷品 : Monograph/item
正題名/作者:	Techniques to Measure Food Safety and Quality/ edited by Mohidus Samad Khan, Mohammad Shafiur Rahman.
其他題名:	Microbial, Chemical, and Sensory /
其他作者:	Shafiur Rahman, Mohammad.
面頁冊數:	XII, 477 p. 100 illus., 44 illus. in color.online resource. :
Contained By:	Springer Nature eBook
標題:	Spectroscopy/Spectrometry. -
電子資源:	https://doi.org/10.1007/978-3-030-68636-9
ISBN:	9783030686369

Techniques to Measure Food Safety and Quality = Microbial, Chemical, and Sensory /
Techniques to Measure Food Safety and QualityMicrobial, Chemical, and Sensory /[electronic resource] :edited by Mohidus Samad Khan, Mohammad Shafiur Rahman. - 1st ed. 2021. - XII, 477 p. 100 illus., 44 illus. in color.online resource.

Introduction on Techniques to Measure Food Safety and Quality -- Overview of Microbial Contamination of Foods and Associated Risk Factors -- Sources and Health Impacts of Chemical Contaminants in Foods -- Conventional Microbial Counting and Identification Techniques -- Enzyme-linked Immunosorbent Assay (ELISA) Technique for Food Analysis -- Vitek: A Platform for a Better Understanding of Microbes -- Nuclear Magnetic Resonance Spectroscopy in Food Analysis -- UV-vis Spectroscopy for Food Analysis -- Gas Chromatography and Mass Spectroscopy (GC-MS) Technique for Food Analysis -- Supercritical Fluid Extraction (SFE), Solid-Phase Micro Extraction (SPME) and Stir Bar Sorption Extraction (SBSE) Techniques -- Electronic Tongue for Food Safety and Quality Assessment -- Paper Based Detection Techniques for Food Analysis and Authentication -- Differential Scanning Calorimetry (DSC) for food thermal characteristics and its relation to composition and structure -- Quality Assessment of Frying Oil Degradation -- Sensory Properties of Foods and their Measurement Methods -- Quality Assessment of Milk by Sensory and Instrument Methods -- Measurement of Instrumental Texture Profile Analysis (TPA) of Foods -- Index.

This book addresses the basic understanding of food contaminants and their sources, followed by the techniques to measure food safety and quality. It is divided into four parts: Part A - sources of contaminants in foods, their associated health risks, and integrated management and alternative options to minimize contaminants; Part B - Technological assessment of conventional methods and selected advanced methods for the detection, identification and enumeration of microbial contaminates; Part C - Technological assessment of different chemical measurements techniques; and Part D – Technological assessment of different instrumental techniques to assess sensory properties of foods. Food safety is a growing concern due to the increase in food-borne illnesses caused by food adulteration, excessive use of pesticides, use of chemical preservatives and artificial fruit ripening agents, microbial contaminations, and improper food handling. Chemical contaminants in food could be transferred from environmental or agrochemical sources, personal care products, and other by-products of water disinfects. In addition, microbial food safety can be threatened due to the presence of many pathogens, such as Salmonella, Escherichia coli, Clostridium botulinum, Staphylococcus aureus, and Listeria monocytogenes in foods. Globally, strict regulations are imposed to limit the potential contaminants in foods. Development of accurate, rapid, and inexpensive approaches to test food contamination and adulteration would be highly valued to ensure global food safety. There are existing processes to ensure safety of food products from chemical and microbial contaminants. Apart from the existing measurement technologies, varieties of new techniques are also being emerged and these could be potential to ensure food safety and quality. In addition to chemical and microbial properties, sensory properties such as texture, mouth feel, flavor, and taste, are among the most important attributes of food products to ensure their acceptability by consumers. Two approaches are available to evaluate sensory properties of food products, namely subjective and objective analyses. The responses are perceived by all five senses: smell, taste, sight, touch, and hearing. The approach used in sensory evaluation varies depending on the types of foods and the ultimate goal of the testing. Sensory attributes are the most important quality parameters after ensuring the safety of foods.

ISBN: 9783030686369

Standard No.: 10.1007/978-3-030-68636-9doiSubjects--Topical Terms:

782573
Spectroscopy/Spectrometry.

LC Class. No.: Z5185.F66

Dewey Class. No.: 664.001579

Techniques to Measure Food Safety and Quality = Microbial, Chemical, and Sensory /
LDR:05126nam a22003975i 4500 001 1049703
003 DE-He213
005 20210922132658.0
007 cr nn 008mamaa
008 220103s2021 sz | s |||| 0|eng d
020 $a 9783030686369 $9 978-3-030-68636-9
024 7 $a 10.1007/978-3-030-68636-9 $2 doi
035 $a 978-3-030-68636-9
050 4 $a Z5185.F66
072 7 $a PSG $2 bicssc
072 7 $a TEC012010 $2 bisacsh
072 7 $a PSG $2 thema
082 0 4 $a 664.001579 $2 23
245 1 0 $a Techniques to Measure Food Safety and Quality $h [electronic resource] : $b Microbial, Chemical, and Sensory / $c edited by Mohidus Samad Khan, Mohammad Shafiur Rahman.
250 $a 1st ed. 2021.
264 1 $a Cham : $b Springer International Publishing : $b Imprint: Springer, $c 2021.
300 $a XII, 477 p. 100 illus., 44 illus. in color. $b online resource.
336 $a text $b txt $2 rdacontent
337 $a computer $b c $2 rdamedia
338 $a online resource $b cr $2 rdacarrier
347 $a text file $b PDF $2 rda
505 0 $a Introduction on Techniques to Measure Food Safety and Quality -- Overview of Microbial Contamination of Foods and Associated Risk Factors -- Sources and Health Impacts of Chemical Contaminants in Foods -- Conventional Microbial Counting and Identification Techniques -- Enzyme-linked Immunosorbent Assay (ELISA) Technique for Food Analysis -- Vitek: A Platform for a Better Understanding of Microbes -- Nuclear Magnetic Resonance Spectroscopy in Food Analysis -- UV-vis Spectroscopy for Food Analysis -- Gas Chromatography and Mass Spectroscopy (GC-MS) Technique for Food Analysis -- Supercritical Fluid Extraction (SFE), Solid-Phase Micro Extraction (SPME) and Stir Bar Sorption Extraction (SBSE) Techniques -- Electronic Tongue for Food Safety and Quality Assessment -- Paper Based Detection Techniques for Food Analysis and Authentication -- Differential Scanning Calorimetry (DSC) for food thermal characteristics and its relation to composition and structure -- Quality Assessment of Frying Oil Degradation -- Sensory Properties of Foods and their Measurement Methods -- Quality Assessment of Milk by Sensory and Instrument Methods -- Measurement of Instrumental Texture Profile Analysis (TPA) of Foods -- Index.
520 $a This book addresses the basic understanding of food contaminants and their sources, followed by the techniques to measure food safety and quality. It is divided into four parts: Part A - sources of contaminants in foods, their associated health risks, and integrated management and alternative options to minimize contaminants; Part B - Technological assessment of conventional methods and selected advanced methods for the detection, identification and enumeration of microbial contaminates; Part C - Technological assessment of different chemical measurements techniques; and Part D – Technological assessment of different instrumental techniques to assess sensory properties of foods. Food safety is a growing concern due to the increase in food-borne illnesses caused by food adulteration, excessive use of pesticides, use of chemical preservatives and artificial fruit ripening agents, microbial contaminations, and improper food handling. Chemical contaminants in food could be transferred from environmental or agrochemical sources, personal care products, and other by-products of water disinfects. In addition, microbial food safety can be threatened due to the presence of many pathogens, such as Salmonella, Escherichia coli, Clostridium botulinum, Staphylococcus aureus, and Listeria monocytogenes in foods. Globally, strict regulations are imposed to limit the potential contaminants in foods. Development of accurate, rapid, and inexpensive approaches to test food contamination and adulteration would be highly valued to ensure global food safety. There are existing processes to ensure safety of food products from chemical and microbial contaminants. Apart from the existing measurement technologies, varieties of new techniques are also being emerged and these could be potential to ensure food safety and quality. In addition to chemical and microbial properties, sensory properties such as texture, mouth feel, flavor, and taste, are among the most important attributes of food products to ensure their acceptability by consumers. Two approaches are available to evaluate sensory properties of food products, namely subjective and objective analyses. The responses are perceived by all five senses: smell, taste, sight, touch, and hearing. The approach used in sensory evaluation varies depending on the types of foods and the ultimate goal of the testing. Sensory attributes are the most important quality parameters after ensuring the safety of foods.
650 2 4 $a Spectroscopy/Spectrometry. $3 782573
650 2 4 $a Food Science. $3 673136
650 1 4 $a Food Microbiology. $3 582543
650 0 $a Spectroscopy. $3 1102161
650 0 $a Food—Biotechnology. $3 1253573
650 0 $a Microbiology. $3 591510
700 1 $a Shafiur Rahman, Mohammad. $e editor. $4 edt $4 http://id.loc.gov/vocabulary/relators/edt $3 1297761
700 1 $a Khan, Mohidus Samad. $4 edt $4 http://id.loc.gov/vocabulary/relators/edt $3 1141094
710 2 $a SpringerLink (Online service) $3 593884
773 0 $t Springer Nature eBook
776 0 8 $i Printed edition: $z 9783030686352
776 0 8 $i Printed edition: $z 9783030686376
776 0 8 $i Printed edition: $z 9783030686383
856 4 0 $u https://doi.org/10.1007/978-3-030-68636-9
912 $a ZDB-2-SBL
912 $a ZDB-2-SXB
950 $a Biomedical and Life Sciences (SpringerNature-11642)
950 $a Biomedical and Life Sciences (R0) (SpringerNature-43708)