東華大學圖書館 |

Language: English

Help

回圖書館首頁

手機版館藏查詢

Back

Switch To: Labeled | MARC Mode | ISBD

Microbial decontamination of food

Shah, Manzoor Ahmad.

Linked to FindBook

Google Book

Amazon

博客來

Microbial decontamination of food

Record Type:	Electronic resources : Monograph/item
Title/Author:	Microbial decontamination of food/ edited by Manzoor Ahmad Shah, Shabir Ahmad Mir.
other author:	Shah, Manzoor Ahmad.
Published:	Singapore :Springer Nature Singapore : : 2022.,
Description:	viii, 316 p. :ill., digital ;24 cm.
[NT 15003449]:	Techniques for detection of microbial contamination -- Decontamination of fruits -- Decontamination of vegetables -- Decontamination of ready to eat vegetable salads -- Decontamination of sprouts -- Decontamination of microgreens -- Decontamination of Cereal and Cereal -- Decontamination of Nuts -- Decontamination of spices -- Decontamination of meat and meat products -- Decontamination of poultry and poultry products -- Decontamination of fish and fish products -- Decontamination of milk and milk products -- Decontamination of fruit beverages -- Decontamination of food powders.
Contained By:	Springer Nature eBook
Subject:	Food - Microbiology. -
Online resource:	https://doi.org/10.1007/978-981-19-5114-5
ISBN:	9789811951145

Microbial decontamination of food
Microbial decontamination of food[electronic resource] /edited by Manzoor Ahmad Shah, Shabir Ahmad Mir. - Singapore :Springer Nature Singapore :2022. - viii, 316 p. :ill., digital ;24 cm.

Techniques for detection of microbial contamination -- Decontamination of fruits -- Decontamination of vegetables -- Decontamination of ready to eat vegetable salads -- Decontamination of sprouts -- Decontamination of microgreens -- Decontamination of Cereal and Cereal -- Decontamination of Nuts -- Decontamination of spices -- Decontamination of meat and meat products -- Decontamination of poultry and poultry products -- Decontamination of fish and fish products -- Decontamination of milk and milk products -- Decontamination of fruit beverages -- Decontamination of food powders.

Food is contaminated in the production chain and is the point of concern among the consumers and industries. There is also a considerable increase in foodborne outbreaks, which possess the challenge to industry associated with the production of processed food. Various strategies are used to prevent the contamination during postharvest stage, storage and distribution. Different methods are exploited for degrading or eliminating the microbial contamination from food commodities. The conventional techniques used for decontamination demanded a considerable requirement for novel technologies, which are efficient, environmental friendly, and cost-effective. Novel technologies efficiently remove the contamination without adversely affecting the nutritional properties and sensory characteristics of food material. There is a lack of scientific information on the microbial decontamination of different food commodities such as fruits, vegetables, cereals, sprouts, microgreens, meat, poultry, milk, nut, spices etc. under one umbrella. The application of conventional and novel technologies for improving the food safety of individual food commodities will be addresses in this book. Written by several experts in the field, this book is a valuable source for students, scientists, and professionals in food science, food microbiology, food technology, food processing, and other allied sciences.

ISBN: 9789811951145

Standard No.: 10.1007/978-981-19-5114-5doiSubjects--Topical Terms:

730455
Food
--Microbiology.

LC Class. No.: QR115 / .M53 2022

Dewey Class. No.: 664.001579

Microbial decontamination of food
LDR:03040nmm a2200349 a 4500 001 2303768
003 DE-He213
005 20220928113725.0
006 m d
007 cr nn 008maaau
008 230409s2022 si s 0 eng d
020 $a 9789811951145 $q (electronic bk.)
020 $a 9789811951138 $q (paper)
024 7 $a 10.1007/978-981-19-5114-5 $2 doi
035 $a 978-981-19-5114-5
040 $a GP $c GP
041 0 $a eng
050 4 $a QR115 $b .M53 2022
072 7 $a PSG $2 bicssc
072 7 $a TDCT $2 bicssc
072 7 $a TEC012010 $2 bisacsh
072 7 $a PSG $2 thema
072 7 $a TDCT $2 thema
082 0 4 $a 664.001579 $2 23
090 $a QR115 $b .M626 2022
245 0 0 $a Microbial decontamination of food $h [electronic resource] / $c edited by Manzoor Ahmad Shah, Shabir Ahmad Mir.
260 $a Singapore : $b Springer Nature Singapore : $b Imprint: Springer, $c 2022.
300 $a viii, 316 p. : $b ill., digital ; $c 24 cm.
505 0 $a Techniques for detection of microbial contamination -- Decontamination of fruits -- Decontamination of vegetables -- Decontamination of ready to eat vegetable salads -- Decontamination of sprouts -- Decontamination of microgreens -- Decontamination of Cereal and Cereal -- Decontamination of Nuts -- Decontamination of spices -- Decontamination of meat and meat products -- Decontamination of poultry and poultry products -- Decontamination of fish and fish products -- Decontamination of milk and milk products -- Decontamination of fruit beverages -- Decontamination of food powders.
520 $a Food is contaminated in the production chain and is the point of concern among the consumers and industries. There is also a considerable increase in foodborne outbreaks, which possess the challenge to industry associated with the production of processed food. Various strategies are used to prevent the contamination during postharvest stage, storage and distribution. Different methods are exploited for degrading or eliminating the microbial contamination from food commodities. The conventional techniques used for decontamination demanded a considerable requirement for novel technologies, which are efficient, environmental friendly, and cost-effective. Novel technologies efficiently remove the contamination without adversely affecting the nutritional properties and sensory characteristics of food material. There is a lack of scientific information on the microbial decontamination of different food commodities such as fruits, vegetables, cereals, sprouts, microgreens, meat, poultry, milk, nut, spices etc. under one umbrella. The application of conventional and novel technologies for improving the food safety of individual food commodities will be addresses in this book. Written by several experts in the field, this book is a valuable source for students, scientists, and professionals in food science, food microbiology, food technology, food processing, and other allied sciences.
650 0 $a Food $x Microbiology. $3 730455
650 0 $a Food contamination. $3 655920
650 0 $a Food spoilage $x Prevention. $3 3605334
650 1 4 $a Food Microbiology. $3 794709
650 2 4 $a Food Science. $3 890841
650 2 4 $a Agriculture. $3 518588
650 2 4 $a Food Engineering. $3 3591606
700 1 $a Shah, Manzoor Ahmad. $3 2068079
700 1 $a Mir, Shabir Ahmad. $3 3331855
710 2 $a SpringerLink (Online service) $3 836513
773 0 $t Springer Nature eBook
856 4 0 $u https://doi.org/10.1007/978-981-19-5114-5
950 $a Biomedical and Life Sciences (SpringerNature-11642)