Food product optimization for quality and safety control : process, monitoring, and standards /: process, monitoring, and standards. (2020)

• Record Type: Book
• Further Information: Note: Edited by Juan Carlos Contreras-Esquivel, Laxmikant S. Badwaik, Porteen Kannan, A.K. Haghi.
• Editors: Contreras-Esquivel, Juan Carlos; Badwaik, Laxmikant S; Kannan, Porteen; Haghi, A. K
• Contents: 1. Transformation of Phosphorus in Soils of Agroecosystems in Long-Term Experiments: Sustainability Challenges of Phosphorus and Food Rafail A. Afanas et al. 2. The Content of Exchange Potassium in Soil with Prolonged Application of Fertilizers: Impact of Soil on Food Safety Rafail A. Afanas and Genrietta E. Merzlaya 3. Foodborne Pathogenic Anaerobes A. A. P. Milton et al. 4. Microwave-Assisted Extraction of Phenolic Compounds from Ceylon Olive (Elaeocarpus serratus) Jayanta Pal and Laxmikant S. Badwaik 5. Surfactant-Mediated Ultrasound-Assisted Extraction of Phenolic Compounds from Musa balbisiana Bracts: Kinetic Study and Phytochemical Profiling Girija Brahma et al. 6. Current Prospects of Bio-Based Nanostructured Materials in Food Safety and Preservation Tabli Ghosh, Kona Mondal, and Vimal Katiyar 7. Campylobacteriosis: Emerging Foodborne Zoonoses A. A. P. Milton et al. 8. Enzymatic Modification of Ferulic Acid Content in Arabinoxylans from Maize Distillers Grains: Effect on the Rheology of Gels Jorge A. Márquez-Escalante and Elizabeth Carvajal-Millan 9. Stability and Quality of Fruit Juices Incorporated with Probiotic Lactobacilli Dipankar Kalita, Manabendra Mandal, and Charu Lata Mahanta 10. Study of Enthalpy-Entropy Compensation and Adsorption Characteristics of Legumes Using ANN Modelling Preetisagar Talukdar, Pranjal Pratim Das, and Dr. Manuj Kumar Hazarika 11. Enzymatic Production of Chito-Oligosaccharides and D-Glucosamine by Fungal Chitosanases from Aspergillus Spp.: A Review Carlos Neftalí Cano-González et al. 12. Isomaltulose: The Next Sweetener, A Quick Review J. P. Bracho et al. 13. Going Through Pulsed Electric Fields Technology for Food Processing: Assessment of Progress and Achievements Ana Mayela Ramos-De-La-Peña et al. 14. Security and Biodisponibility of Derivatives from Medicinal Plants in Food Consumption Maria Del Carmen Rodríguez Salazar et al. 15. Dough Viscoelasticity of the Bread-Making Process Using the Dynamic Oscillation Method: A Review J. E. Gerardo-Rodríguez et al. 16. Physicochemical Characteristics and Gelling Properties of Arabinoxylans Recovered from Maize Wastewater: Effect of Lime Soaking Time during Nixtamalization G. Niño-Medina et al.
• Edition: 1st
• Publisher Details: Toronto : Apple Academic Press
• Publication Date: 2020
• Extent: 1 online resource, illustrations (black and white, and colour)
• Subjects: 664; Food -- Quality; Food -- Analysis; Food -- Safety measures; Food additives; Food adulteration and inspection
• Languages: English
• ISBNs: 9781000754445; 9781000754186; 9781000754315; 9781003003144
• Related ISBNs: 9781771888790
• Notes: Note: Description based on CIP data; resource not viewed.
• Access Rights: Legal Deposit; Only available on premises controlled by the deposit library and to one user at any one time; The Legal Deposit Libraries (Non-Print Works) Regulations (UK).
• Access Usage: Restricted: Printing from this resource is governed by The Legal Deposit Libraries (Non-Print Works) Regulations (UK) and UK copyright law currently in force.