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Irradiation for Quality Improvement, Microbial Safety and Phytosanitation of Fresh Produce

Irradiation for Quality Improvement, Microbial Safety and Phytosanitation of Fresh Produce presents the last six and a half decades;

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Postharvest Disinfection of Fruits and Vegetables

-microbial agents for eco-friendly and sustainable solutions Explores various disinfection technologies for quality assurance and for the;

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Postharvest Biology and Technology of Horticultural Crops

include advancements in breeding horticultural crops for quality improvement; postharvest physiology; postharvest pathology and entomology;

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Irradiation for Food Safety and Quality

Food irradiation is increasingly used worldwide as a proven and effective method of food preservation, as well as for improvement of food;

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Microbial Hazard Identification In Fresh Fruits And Vegetables

protecting consumers. Microbial Hazard Identification in Fresh Fruits and Vegetables is a comprehensive guide for the fresh fruit and vegetable;

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Decontamination of Fresh and Minimally Processed Produce

Attempts to provide safer and higher quality fresh and minimally processed produce have given rise to a wide variety of decontamination;

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Fresh-Cut Fruits and Vegetables

Fresh-Cut Fruits and Vegetables: Technologies and Mechanisms for Safety Control covers conventional and emerging technologies in one;

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Microbiology Of Fruits And Vegetables

Fresh and fresh-cut fruits and vegetables have an excellent safety record. However, surveillance data from the U.S. Centers for Disease;

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Microbiology of Fruits and Vegetables

Fresh and fresh-cut fruits and vegetables have an excellent safety record. However, surveillance data from the U.S. Centers for Disease;

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Food Irradiation Research and Technology

of irradiation, current technologies, regulatory and safety issues, and recent advances in the irradiation of produce, as well as meat, poultry, and;

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The Produce Contamination Problem

written by researchers active in the areas of food safety and microbial contamination during production, harvesting, packing and fresh-cut;

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Eco-Friendly Technology for Postharvest Produce Quality

postharvest quality of fresh produce in terms of safety and nutrition. The book covers an analysis of the alternative and traditional methodologies;

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Microbial Food Safety and Preservation Techniques

In recent years, rapid strides have been made in the fields of microbiological aspects of food safety and quality, predictive microbiology;

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Microbial Food Safety and Preservation Techniques

In recent years, rapid strides have been made in the fields of microbiological aspects of food safety and quality, predictive microbiology;

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Sensors for Food Safety and Quality

-microbial toxins, and non-microbial parameters (water activity, pH, metabolic by-products) relevant to improving the safety, quality, and security;

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Food Safety, Fresh Produce & FDA Oversight

is of particular concern because produce is often consumed raw. The Food and Drug Administration (FDA) has primary responsibility for ensuring the safety;

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Sequencing Technologies in Microbial Food Safety and Quality

. Sequencing Technologies in Microbial Food Safety and Quality reviews several practices in that NGS contributes to foodborne pathogens functional;

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Patient Safety & Healthcare Improvement

Patient Safety and Healthcare Improvement at a Glance is a timely and thorough overview of healthcare quality written specifically for;

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Novel Postharvest Treatments of Fresh Produce

greater burden on the fresh produce industry to provide fresher product quality, combined with a high level of food safety. Therefore, postharvest;

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Patient Safety, An Issue of Otolaryngologic Clinics of North America

and Mortality Conference; Clinical Indices as the Driving Force for Quality Improvement in Otolaryngology; Button-battery Safety: Industry and;

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Cocoa and Coffee Fermentations

drying, microbial ecology and activities of fermentation, the biochemistry of fermentation, product quality and safety, and waste utilization;

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Processing Effects on Safety and Quality of Foods

. Processing Effects on Safety and Quality of Foods delineates three decades of advances made in processing techniques that produce microbiologically;

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Food Quality

and metalloids in foods; application of near infrared spectroscopy (NIRS) in food quality evaluation; food safety assessment at the molecular;

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Quality and Safety in Pharmacy Practice

improvement concepts and tools, including statistical process control Quality and safety measurement, including mechanisms for gathering consumer;

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Improving the Safety and Quality of Nuts

) and Statistical Process Control (SPC) for safer nut processing. Chapters in part two focus on improving nut quality and safety and highlight;

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Seafood Processing

Part of the new IFST Advances in Food Science Series, Seafood Processing: Technology, Quality and Safety covers the whole range of current;

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Handbook of Food Microbiological Analytical Methods

. This handbook is needed to conduct microbial analyses to determine food microbial quality and safety, food hygienic status and the microbial;

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