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Global issues in food science and technology /
A selected compilation of writings by IUFoST organization supporters, Global Themes in Food Science and Technology were those identified as representing the most important and relevant subjects facing food scientists and technologists today. Chosen by an international editorial board, these subjects...
| Clasificación: | Libro Electrónico |
|---|---|
| Otros Autores: | |
| Formato: | Electrónico eBook |
| Idioma: | Inglés |
| Publicado: |
Amsterdam ; Boston : Burlington, MA :
Elsevier ; Academic Press,
2009.
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| Edición: | 1st ed. |
| Temas: | |
| Acceso en línea: | Texto completo |
MARC
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| 072 | 7 | |a PS |2 bicssc | |
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| 245 | 0 | 0 | |a Global issues in food science and technology / |c edited by Gustavo V. Barbosa-Canovas [and others]. |
| 250 | |a 1st ed. | ||
| 260 | |a Amsterdam ; |a Boston : |b Elsevier ; |a Burlington, MA : |b Academic Press, |c 2009. | ||
| 300 | |a 1 online resource (xvii, 496 pages) : |b illustrations | ||
| 336 | |a text |b txt |2 rdacontent | ||
| 337 | |a computer |b c |2 rdamedia | ||
| 338 | |a online resource |b cr |2 rdacarrier | ||
| 504 | |a Includes bibliographical references and index. | ||
| 520 | |a A selected compilation of writings by IUFoST organization supporters, Global Themes in Food Science and Technology were those identified as representing the most important and relevant subjects facing food scientists and technologists today. Chosen by an international editorial board, these subjects offer insights into current research and developments and were selected to stimulate additional interest and work in these key areas. | ||
| 505 | 0 | 0 | |g Part I. Contemporary topics -- |t Principles of structured food emulsions: novel formulations and trends / |r Helmar Schubert, Robert Engel, and Lidia Kempa -- |t The effect of processing and the food matrix on allergenicity of foods / |r Clare Mills, Ana Sancho, Neil Rigby [and others] -- |t Nutrigenetic effect on intestinal absorption of fat-soluble microconstituents (vitamins A, E, D and K, carotenoids and phytosterols) / |r Patrick Borel -- |t Food security: local and individual solutions to a global problem / |r Albert McGill -- |g Part II. Consumer trends -- |t Sensory science and consumer behavior / |r Herbert Stone and Joel Sidel -- |t Designing foods for sensory pleasure / |r Mark Kerslake -- |t The influence of eating habits on preferences towards innovative food products / |r Kai Sparke and Klaus Menrad -- |t Consumer-targeted sensory quality / |r Margaret Everitt -- |t How we consume new products: the example of exotic foods (1930-2000) / |r Faustine R�egnier -- |t Consumer response to a new food safety issue: food terrorism / |r Jean Kinsey, Tom Stinson, Dennis Degeneffe [and others] -- |g Part III. Food safety -- |t Rapid methods and automation in food microbiology: 25 years of development and predictions / |r Daniel Fung -- |t The role of standardization bodies in the harmonization of analytical methods in food microbiology / |r Bertrand Lombard and Alexandre Leclercq -- |t Harmonization and validation of methods in food safety -- |t FOOD-PCR: a case study / |r Martin D'Agostino and David Rodr�iguez-L�azaro -- |t Current challenges in molecular diagnostics in food microbiology / |r David Rodr�iguez-L�azaro, Nigel Cook, Martin D'Agostino [and others] -- |t Review of currently applied methodologies used for detection and typing of foodborne viruses / |r Artur Rze�zutka and Nigel Cook -- |t Tracing antibiotic resistance along the food chain: why and how / |r Reiner Helmuth, Andreas Schroeter, Burkhard Malorny [and others] -- |t Lessons learned in development and application of detection methods for Zoonotic foodborne protozoa on lettuce and fresh fruit / |r H.V. Smith and N. Cook -- |t Antimicrobial activity of duck egg lysozyme against Salmonella enteritidis / |r Supaporn Naknukool, Shigeru Hayakawa, Takahiro Uno [and others] -- |t High-pressure homogenization for food sanitization / |r Francesco Dons�i, Giovanna Ferrari, and Paola Maresca -- |t Key issues and open questions in GMO controls / |r John Davison and Yves Bertheau -- |g Part IV. Nanotechnology in food applications -- |t Food nanotechnology: current developments and future prospects / |r Carmen Moraru, Qingrong Huang, Paul Takhistov [and others] -- |t Nanotechnology and applications in food safety / |r Bita Farhang -- |t Nanotechnology for foods: delivery systems / |r Eyal Shimoni -- |t Nanostructured encapsulation systems: food antimicrobials / |r Jochen Weiss, Sylvia Gaysinsky, Michael Davidson [and others]. |
| 588 | 0 | |a Print version record. | |
| 650 | 0 | |a Food industry and trade. | |
| 650 | 0 | |a Food industry and trade |x Technological innovations. | |
| 650 | 7 | |a TECHNOLOGY & ENGINEERING |x Food Science. |2 bisacsh | |
| 650 | 7 | |a Food industry and trade |2 fast |0 (OCoLC)fst00930843 | |
| 650 | 7 | |a Food industry and trade |x Technological innovations |2 fast |0 (OCoLC)fst00930944 | |
| 650 | 7 | |a Lebensmitteltechnologie |2 gnd |0 (DE-588)4034901-9 | |
| 650 | 7 | |a Lebensmittelwissenschaft |2 gnd |0 (DE-588)4167048-6 | |
| 653 | 0 | 0 | |a voedselwetenschappen |
| 653 | 0 | 0 | |a food sciences |
| 653 | 0 | 0 | |a voedseltechnologie |
| 653 | 0 | 0 | |a food technology |
| 653 | 0 | 0 | |a voedselveiligheid |
| 653 | 0 | 0 | |a food safety |
| 653 | 0 | 0 | |a consumentengedrag |
| 653 | 0 | 0 | |a consumer behaviour |
| 653 | 0 | 0 | |a tendensen |
| 653 | 0 | 0 | |a trends |
| 653 | 0 | 0 | |a nanotechnologie |
| 653 | 0 | 0 | |a nanotechnology |
| 653 | 0 | 0 | |a sensorische wetenschappen |
| 653 | 0 | 0 | |a sensory sciences |
| 653 | 1 | 0 | |a Food Sciences (General) |
| 653 | 1 | 0 | |a Levensmiddelentechnologie (algemeen) |
| 700 | 1 | |a Barbosa-C�anovas, Gustavo V. |q (Gustavo Victor), |d 1949- | |
| 776 | 0 | 8 | |i Print version: |t Global issues in food science and technology. |d London : Academic, 2009 |z 9780123741240 |w (OCoLC)318670516 |
| 856 | 4 | 0 | |u https://sciencedirect.uam.elogim.com/science/book/9780123741240 |z Texto completo |