TY  - BOOK
AU  - Contreras-Esquivel,Juan Carlos
AU  - Badwaik,Laxmikant S.
AU  - Kannan,Porteen
AU  - Haghi,A.K.
TI  - Food product optimization for quality and safety control: process, monitoring, and standards 
SN  - 9781000754445
AV  - TP372.5 .F657 2021
U1  - 664/.06 23
PY  - 2021///]
CY  - Burlington, ON, Canada, Boca Raton, Florida
PB  - Apple Academic Press
KW  - Food
KW  - Quality
KW  - Analysis
KW  - Safety measures
KW  - Food additives
KW  - Food adulteration and inspection
KW  - SCIENCE / General
KW  - bisacsh
KW  - TECHNOLOGY / Food Science
N1  - Transformation of phosphorus in soils of agroecosystems in long-term experiments : sustainability challenges of phosphorus and food / Rafail A. Afanas'ev, Genrietta E. Merzlaya, and Michail O. Smirnov
N2  - "This book, Food Product Optimization for Quality and Safety Control: Process, Monitoring, and Standards, discusses food quality and safety standards that are critically important for both developed and developing economies, where consumer safety is among the primary issues to be considered in food supply chain management. After the rapid development of many economies, quality standards have focused on consumer demands for safe food and beverage. The book considers that food safety is a multi-faceted subject, using microbiology, chemistry, standards and regulations, and risk management to address issues involving bacterial pathogens, chemical contaminants, natural toxicants, additive safety, allergens, and more. This volume emphasizes the interrelationship between these areas and their equal importance in food production. With chapters from researchers from around the world, this book looks at critically important advances and topics in technology that has become indispensable in controlling hazards in the modern food industry. The varied topics include the role of mineral content of soils in food safety, microwave-assisted extraction of phenolic compounds, foodborne pathogenic anaerobes, enzymatic modification of ferulic acid content, and more. This volume is a valuable research-oriented reference for professionals and advanced students in food processing, as well as for those working in fields that service, regulate, or otherwise interface with the food industry"--
UR  - https://www.taylorfrancis.com/books/9781003003144
UR  - http://www.oclc.org/content/dam/oclc/forms/terms/vbrl-201703.pdf
ER  -