Food Quality, Safety and Technology, 1st Edition

  • Published By:
  • ISBN-10: 3709116406
  • ISBN-13: 9783709116401
  • DDC: 664.07
  • Grade Level Range: College Freshman - College Senior
  • 195 Pages | eBook
  • Original Copyright 2013 | Published/Released May 2014
  • This publication's content originally published in print form: 2013

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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 (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.  

Table of Contents

Front Cover.
Half Title Page.
Title Page.
Copyright Page.
1: Food Quality.
2: Antioxidants in Brazilian Plant Species.
3: Quality and Potential Healthy Traits in Vegetables and Berries.
4: Unit Processing Operations in the Fresh-Cut Horticultural Products Industry: Quality and Safety Preservation.
5: Analytical Aspects for Tropical Meat Quality Assessment.
6: Lycopene Bioavailability and Its Effects on Health.
7: The Postharvest of Tropical Fruits in Brazil.
8: Food Safety.
9: Impact of Animal Feeding on the Nutritional Value and Safety of Food of Animal Origin.
10: Surveillance of Anabolic Abuse in Cattle: Suitability of Transcriptomic Technologies as Screening Tools.
11: The Dairy Products, Nutritional and Legal Value, an Opportunity for the Defense and Promotion of the Territory.
12: Food Technology.
13: Exploration of Microorganisms Producing Bioactive Molecules of Industrial Interest by Solid State Fermentation.
14: Recent Biosensors for Food Analysis in Brazil and Italy.
15: Natural Ingredients as Additive for Active Antioxidant Food Packaging.