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Convective drying of foods
(CRC Press - Taylor & Francis Group, 2009)
Preserving food and agricultural products via air drying has been utilized worldwide for centuries. At present, there is still increasing demand for high-quality shelf-stable dried food products, especially fruits and ...
Escherichia coli in Food Products
(Springer International Publishing, 2016)
Foodborne diseases , as a result of the consumption of food contaminated by diarrheagenic E. coli (DEC), have been recognized as one of the most prevalent health issues worldwide. Certain pathogroups are typically transmitted ...
Escherichia coli in food products
(Springer Nature Switzerland AG, 2016)
Foodborne diseases, as a result of the consumption of food contaminated by diarrheagenic E. coli (DEC), have been recognized as one of the most prevalent health issues worldwide. Certain pathogroups are typically transmitted ...
Escherichia coli in food products
(Springer, 2016)
Foodborne diseases, as a result of the consumption of food contaminated by diarrheagenic E. coli (DEC), have been recognized as one of the most prevalent health issues worldwide. Certain pathogroups are typically transmitted ...
Determination of Mycotoxins in Food with the Aid of Chemometric Tools
(Nova Science Publishers, 2015)
This chapter presents an overview of current chemometric tools utilized for the evaluation of several mycotoxins often found in foodstuff, such as cereals, peanuts, pistachio nuts and condiments. Mycotoxins are compounds ...
Multiple-locus variable-number of tandem-repeats analysis (MLVA) as subtyping technique for foodborne pathogens
(Academic Press Inc Elsevier Science, 2018)
Multiple-locus variable-number of tandem-repeats analysis (MLVA) has emerged as a valuable method for subtyping foodborne pathogens and has been adopted in many countries as a critical component of their laboratory-based ...
Taints: analysis and identification
(Elsevier, 2016)
Taints and off flavors deteriorate the quality and acceptability of food products, being one of the most common reasons for consumer rejection of a certain food. Occurrence of taints causes significant financial loss to ...
Polypropylene/talc nanocomposites films as low-cost barrier materials for food packaging
(Academic Press, 2017)
Over the last few decades, materials based on polymers and silicate minerals are one of the most promising nanocomposites, having suitable characteristics and properties which could be satisfactorily used in packaging ...
Multiway Calibration Approaches for Quality Control of Food Samples
(Elsevier, 2018)
Nowadays, the use of modern instruments in analytical laboratories is generating a large varietyof second- and higher-order instrumental data, that is, instead of obtaining a scalar for eachsample measurement as when, for ...
Engineering aspects of confectionery coatings in baked products
(Nova Science Publishers, 2020)
Confectionery coatings are popular for industrial and home applications because they enhance the food aspect, giving texture, gloss, color, and sweet flavor. There is a need to give special attention to the application of ...