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01.Agroforestry as a Tool for Landscape Restoration
02.No-Till Farming: Effects on Soil, Pros and Cons and Potential
03.Progress in Pesticides Research
04.Drying of Food Materials: Transport Phenomena
05.Fertilizers: Properties, Applications and Effects
06.Microbes in Sustainable Agriculture
07.Fisheries: Management, Economics and Perspectives
08.Antibiotic Resistance: Causes and Risk Factors, Mechanisms and Alternatives
09.Aquaculture Research Trends
10.Agriculture Research and Technology
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Food Quality: Control, Analysis and Consumer Concerns
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Editors: Daniel A. Medina and Amanda M. Laine
Book Description:
This book presents topical research in the study of food quality control, analysis and consumer concerns. Topics discussed include metals and metalloids in foods; application of near infrared spectroscopy (NIRS) in food quality evaluation; food safety assessment at the molecular level; new food processing technologies; the effects of innovative non-thermal technologies on food quality and irradiation as a method to assure food quality and safety. (Imprint: Nova Press)

Table of Contents:
Preface vii

Ch.1 Metals and Metalloids in Foods: Essentiality, Toxicity, Applicability
(Małgorzata Grembecka, Piotr Szefer, Medical University of Gdańsk, Department of Food Sciences, Gdańsk, Poland) pp, 1-60

Ch.2 Food Analysis of Ochratoxin A and Fumonisins B1 and B2: State-of-the-Art
(S.C. Duarte, L.J.G. Silva, C.M. Lino, A. Pena, Group of Health Surveillance, Center of Pharmaceutical Studies, University of Coimbra, Coimbra, Portugal, and others) pp, 61-130

Ch.3 Applications of Near Infrafred Spectroscopy (NIRS) in Food Quality Evaluation
(Leandro S. Oliveira, Adriana S. Franca, Departamento de Engenharia Mecânica/UFMG, Belo Horizonte, MG, Brazil) pp, 131-180

Ch.4 Chesnut Wood: A Sustainable Alternative for the Aging of Wine Brandies
(Sara Canas, Ilda Caldeira, A. Pedro Belchior, M. Isabel Spranger, M. Cristina Climaco, R. Bruno-de-Sousa, INIA-Dois Portos, Instituto Nacional de Recursos Biologicos, Dois Portos, Portugal, and others) pp, 181-228

Ch.5 Occurrence of Antibiotic Residues in Portuguese Foodstuffs of Animal Origin
(L.J.G. Silva, C.M. Lino, A. Pena, Group of Health Surveillance, Pharmaceutical Studies Centre, University of Coimbra, Coimbra, Portugal) pp, 229-268

Ch.6 Wild Legume Canavalia Cathartica: An Overview on Nutritional and Bioactive Potential
(Kandikere R. Sridhar and Vedavyas R. Niveditha) pp, 269- 302

Ch.7 The Role of Aquaculture in Providing a Highly Nutritious and Health-Promoting Food for Human: Concerns and Challenges
(Ioannis T. Karapanagiotidis and Christos Neofitou) pp, 303-310

Ch.8 Antioxidants from Lamiaceae Herbs
(Nada Babovic and Slobodan D. Petrovic) pp, 311-336

Ch.9 Food Safety Assessment at the Molecular Level: Merits and Pitfalls
(S. Paramithiotis, M. Mataragas and E.H Drosinos) pp, 337-358

Ch.10 Low Temperature High Velocity Drying (LTHV) Applications in Muscle Foods
(Aydin Kilic) pp, 359-386

Ch.11 Polydiacetylene: A Versatile Macromolecular Sensor
(Ana Clarissa dos Santos Pires, Nilda de Fatima Ferreira Soares, Luis Henrique Mendes da Silva and Neilo Jose de Andrade) pp, 387-408

Ch.12 Methods for Assessing the Quality of the Workplace in the Dairy Sector
(Loredana Dioguardi and Laura Franxetti) pp, 409-430

Ch.13 Characterization of Phage Receptors in Lactic Acid Bacteria
(Mariangeles Briggiler Marco, Jorge Reinheimer and Andrea Quiberoni) pp, 431-442

Ch.14 Plasticisers in Poly (Vinyl Chloride) Gasket Seals and in Food Matrixes: Food Safety Implications and Analyctical SAolutions by Mass Spectrometry
(Michele Suman, Z. Ezerskis and C. Simoneau) pp, 443-458

Ch.15 Irradiation as a Method to Assure Food Quality and Safety
(Monica R. Nemtanu, Mirela Brasoveanu, National Institute for Laser, Plasma and Radiation Physics, Electron Accelerator Laboratory, Bucharest-Magurele, Romania) pp, 459-468

Ch.16 Microwave Assisted Derivatization for Biogenic Amines Determination in Food Products by Gas Chromatography with Flame Ionization or Mass Spectrometric Detections
(A.S. Franca, E.C. Avelar, V.P. Ferraz, Dep. Engenharia Mecânica Programa de Pós-Graduação em Ciência de Alimentos, Universidade Federal de Minas Gerais, Belo Horizonte, MG, Brasil, and others) pp, 469-482

Ch.17 Effect of Wheat Varieties on Pasta Quality
(A. Aguirre, R. Borneo, Catedra Quimica Aplicada, Facultad de Ciencias Exactas Fisicas y Naturales, Universidad de Cordoba, Cordoba, Argentina) pp, 483-496

Ch.18 Post-Harvest Processing of Bamboo Shoots for Rural Entrepreneurship
(Lalit Mohan Bal, Santosh Satya, Satya Narayan Naik, Centre for Rural Development and Technology, Indian Institute of Technology, Delhi Hauz Khas, New Delhi, India) pp, 497-504

Ch.19 Effects of Emerging Technologies on Food Quality
(Donsì F., Ferrari G., Maresca P., Pataro G., Department of Food and Chemical Engineering, University of Salerno, via ponte don melillo, 84084 Fisciano (SA), Italy, and others) pp, 505-554

Ch.20 New Food Processing Technologies: Development and Impact on Consumer Acceptability
(Rui M.S. Cruz, Javiera F. Rubilar, Pablo A. Ulloa, Jose A. Torres, Margarida C. Vieira, Departamento de Engenharia Alimentar, Instituto Superior de Engenharia, Universidade do Algarve, Faro, Portugal, and others) pp, 555-584

Ch.21 Verification of Geographical Origin of Food Using Artificial Neural Networks
(Marjan Tusar, Marjana Novi, National Institute of Chemistry, Ljubljana, Slovenia) pp, 585-613


      Food Science and Technology
      Agriculture Issues and Policies
   Binding: Hardcover
   Pub. Date: 2011 2nd quarter
   Pages: 641.pp
   ISBN: 978-1-61122-917-2
   Status: AV
Status Code Description
AN Announcing
FM Formatting
PP Page Proofs
FP Final Production
EP Editorial Production
PR At Prepress
AP At Press
AV Available
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