000			01723nam a22001697a 4500
999			_c210218 _d210218
005			20220509172120.0
008			210403b2020 ||||| |||| 00| 0 eng
020			_a9783039433445
082			_a363.1926 SCH
100			_dSchirone Maria
245			_aRapid Methods for Assessing Food Safety and Quality
260			_aTokyo _bM D P I _c2020
505			_aDescription: Food safety and quality represent a major concern worldwide, not only for the potential risk to consumers' health but also for the economic losses occurring in food industries. A complete quality system involves raw matter, environmental conditions, production processes, storage and distribution, taking into account the purpose for which the end product is intended. Appropriate analytical methods combined with good hygiene practices are essential to ensure a safe food supply and/or to minimize the occurrence of foodborne outbreaks due to the consumption of food contaminated with pathogens such as bacteria, fungi and parasites. On the other hand, the lack of measures able to detect quality deterioration, spoilage, authenticity and adulteration, as well as texture, rheology and sensory properties of food can affect the food industry economy and reduce consumer confidence. The use of rapid analytical methods can benefit food companies in saving time and cost, indicating the importance of developing new reliable assays for good and fast control of products throughout the whole food chain.
650			_vFood - Safety Measures 2. Food Industry & Trade _x2. Food Industry & Trade
856			_uhttps://www.google.co.in/books/edition/Rapid_Methods_for_Assessing_Food_Safety/pSkNEAAAQBAJ?hl=en&gbpv=1&printsec=frontcover
942			_2ddc _cBK