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Foods of Non-Animal Origin = Chemistry, Technology, Inspection Procedures /

Record Type:	Language materials, printed : Monograph/item
Title/Author:	Foods of Non-Animal Origin/ by Arpan Bhagat, Giorgia Caruso, Maria Micali, Salvatore Parisi.
Reminder of title:	Chemistry, Technology, Inspection Procedures /
Author:	Bhagat, Arpan.
other author:	Caruso, Giorgia.
Description:	VI, 55 p. 2 illus.online resource. :
Contained By:	Springer Nature eBook
Subject:	Food—Biotechnology. -
Online resource:	https://doi.org/10.1007/978-3-319-25649-8
ISBN:	9783319256498

Foods of Non-Animal Origin = Chemistry, Technology, Inspection Procedures /
Bhagat, Arpan.

Foods of Non-Animal OriginChemistry, Technology, Inspection Procedures /[electronic resource] :by Arpan Bhagat, Giorgia Caruso, Maria Micali, Salvatore Parisi. - 1st ed. 2016. - VI, 55 p. 2 illus.online resource. - Chemistry of Foods,2199-689X. - Chemistry of Foods,.

Regulating Risk in Imports of Non-Animal Origin – The US Food Industry Perspective -- Clostridium botulinum and C.perfringens in Vegetable Foods: Chemistry of Related Toxins -- Chemistry and Technology of Ready-to-Eat Vegetable Foods.

This Brief discusses aspects of the increasingly complex production of legal and reliable food products of non-animal origin. It introduces to the Food Safety Modernization Act (FSMA) in the USA (from January 2011), which requires the food industry to follow risk-based approaches with stronger self-regulation of food safety through measures such as the foreign supplier verification programs (FSVPs). The Brief addresses important chemical hazards of vegetable products: their peculiar microbial ecology, that can become responsible for the occurrence of specific foodborne disease outbreaks, and the chemistry of the involved neurotoxins and other dangerous molecules, that can potentially lead to lethal pathological reactions. Finally, the Brief also critically discusses the technology of ready-to-eat vegetable products and chemical and physical modifications used for packed products (respiration of vegetables, colorimetric modifications, etc.).

ISBN: 9783319256498

Standard No.: 10.1007/978-3-319-25649-8doiSubjects--Topical Terms:

1253573
Food—Biotechnology.

LC Class. No.: TP248.65.F66

Dewey Class. No.: 641.3

Foods of Non-Animal Origin = Chemistry, Technology, Inspection Procedures /
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