000 03713nam a22004815i 4500
001 978-3-7091-1640-1
003 DE-He213
005 20140220082926.0
007 cr nn 008mamaa
008 131210s2013 au | s |||| 0|eng d
020 _a9783709116401
_9978-3-7091-1640-1
024 7 _a10.1007/978-3-7091-1640-1
_2doi
050 4 _aTP248.65.F66
072 7 _aTDCT
_2bicssc
072 7 _aTEC012000
_2bisacsh
082 0 4 _a641.3
_223
082 0 4 _a664
_223
100 1 _aLima, Giuseppina P. P.
_eeditor.
245 1 0 _aFood Quality, Safety and Technology
_h[electronic resource] /
_cedited by Giuseppina P. P. Lima, Fabio Vianello.
264 1 _aVienna :
_bSpringer Vienna :
_bImprint: Springer,
_c2013.
300 _aX, 195 p. 38 illus., 27 illus. in color.
_bonline resource.
336 _atext
_btxt
_2rdacontent
337 _acomputer
_bc
_2rdamedia
338 _aonline resource
_bcr
_2rdacarrier
347 _atext file
_bPDF
_2rda
505 0 _aAntioxidants in Brazilian plant species -- Quality and potential healthy traits in vegetables and berries -- Unit processing operations used in minimally processed horticultural products: quality and safety preservation -- Analytical aspects for tropical meat quality assessment -- Lycopene bio-availability and effects on health -- The Post-Harvest of Tropical Fruits in Brazil -- Impact of animal feeding on the nutritional value and safety of food of animal origin -- Surveillance of anabolic abuse in cattle: suitability of transcriptomic technologies as screening tools -- The dairy products, nutritional and legal value, an opportunity for the defense and promotion of the territory -- Production of bioactive compounds by microorganisms using solid phase fermentation -- Biosensors for food quality and safety -- Natural Ingredients as Additive for Active Antioxidant Food Packaging.
520 _aThe 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 (São 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
650 0 _aChemistry.
650 0 _aFood science.
650 0 _aNutrition.
650 0 _aBiochemistry.
650 1 4 _aChemistry.
650 2 4 _aFood Science.
650 2 4 _aBiochemistry, general.
650 2 4 _aNutrition.
700 1 _aVianello, Fabio.
_eeditor.
710 2 _aSpringerLink (Online service)
773 0 _tSpringer eBooks
776 0 8 _iPrinted edition:
_z9783709116395
856 4 0 _uhttp://dx.doi.org/10.1007/978-3-7091-1640-1
912 _aZDB-2-CMS
999 _c99001
_d99001