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Food quality, safety and technology

Author: Giuseppina P P Lima; Fabio Vianello
Publisher: Wien : Springer, 2013.
Edition/Format:   eBook : Document : EnglishView all editions and formats
Summary:
The present book collects selected contributions from researchers working in the field of food science, and participating at the second spring school for Food Quality, Safety and Technology, which was held in Botucatu (So Paulo, Brazil), from September 24th to 27th, 2012, at the Botucatu Campus of the Universidade Estadual Paulista Julio Mesquita Filho (UNESP). The goal of the conference was to provide a scientific  Read more...
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Genre/Form: Electronic books
Additional Physical Format: Print version:
Food Quality. P., Safety and Technology
(OCoLC)860707057
Material Type: Document, Internet resource
Document Type: Internet Resource, Computer File
All Authors / Contributors: Giuseppina P P Lima; Fabio Vianello
ISBN: 9783709116401 3709116406
OCLC Number: 866635587
Description: 1 online resource (250 pages) : illustrations
Contents: Antioxidants in Brazilian Plant Species / Rene A.S. Campos, Fabio Vianello, Luciana F. Fleuri [and others] --
Quality and Potential Healthy Traits in Vegetables and Berries / Paolo Sambo and Carlo Nicoletto --
Unit Processing Operations in the Fresh-Cut Horticultural Products Industry: Quality and Safety Preservation / Francisco Artés-Hernández, Perla A. Gómez and Francisco Artés --
Analytical Aspects for Tropical Meat Quality Assessment / Luis Artur Loyola Chardulo, Antônio Carlos Silveira and Fabio Vianello --
Lycopene Bioavailability and Its Effects on Health / Ana Lucia A. Ferreira and Camila Renata Corrêa --
The Postharvest of Tropical Fruits in Brazil / Patrícia Maria Pinto and Angelo Pedro Jacomino --
Food Safety. Impact of Animal Feeding on the Nutritional Value and Safety of Food of Animal Origin / Lucia Bailoni and Mirko Cattani --
Surveillance of Anabolic Abuse in Cattle: Suitability of Transcriptomic Technologies as Screening Tools / Sara Pegolo and Clara Montesissa --
The Dairy Products, Nutritional and Legal Value, an Opportunity for the Defense and Promotion of the Territory / Enrico Novelli --
Food Technology. Exploration of Microorganisms Producing Bioactive Molecules of Industrial Interest by Solid State Fermentation / Luciana Francisco Fleuri, Haroldo Yukio Kawaguti, Valber Albuquerque Pedrosa [and others] --
Recent Biosensors for Food Analysis in Brazil and Italy / Valber A. Pedrosa, Luciana F. Fleuri, Giuseppina P.P. Lima [and others] --
Natural Ingredients as Additive for Active Antioxidant Food Packaging / Carolina Oliveira de Souza, Pricila Veiga-Santos and Janice Izabel Druzian.
Responsibility: Giuseppina P.P. Lima, Fabio Vianello, editors.

Abstract:

The present book collects selected contributions from researchers working in the field of food science, and participating at the second spring school for Food Quality, Safety and Technology, which was held in Botucatu (So Paulo, Brazil), from September 24th to 27th, 2012, at the Botucatu Campus of the Universidade Estadual Paulista Julio Mesquita Filho (UNESP). The goal of the conference was to provide a scientific forum covering large areas of agronomy, nutrition, food science and technology, veterinary and other areas related to food technology development. Teachers, professionals, graduate and post-graduate students in Food Science; Food and Agriculture Engineering; Veterinary, Science and Food Technology and related areas were addressed by providing an exchange of knowledge and technologies. The initiative aimed to establish uniform, globally recognized scientific principles on food safety and quality, which could be consistently applied to industry and production sectors and stakeholders, taking into account that effective food control systems are essential to protecting the health and safety of domestic consumers, to guaranteeing the safety and quality of foods entering international trade, and to ensuring that imported foods conform to national requirements.

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