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dc.contributor.editorVarzakas, Theodoros
dc.date.accessioned2022-01-11T13:44:38Z
dc.date.available2022-01-11T13:44:38Z
dc.date.issued2021
dc.identifierONIX_20220111_9783036518466_604
dc.identifier.urihttps://directory.doabooks.org/handle/20.500.12854/76869
dc.description.abstractQualitative control and analysis of food products is a requirement for food industries, both in terms of quality assurance and food safety management systems. Analysis of foods is continuously requiring the development of more robust, efficient, sensitive, and cost-effective analytical methodologies to guarantee the safety, quality, authenticity, and traceability of foods in compliance with legislation and consumers’ demands.Different analyses include microbiological and chemical analyses, from simple to complex, from old to modern technologies. Hence, fundamental and/or state-of-the-art methods of the development, optimization, and practical implementation in routine laboratories, and validation of these methods for the monitoring of food safety and quality, are employed. Methodologies for food microbial contaminants, food chemistry and toxicology, food quality, food authenticity, and food traceability have been presented and discussed in this Special Issue.
dc.languageEnglish
dc.subject.classificationbic Book Industry Communication::T Technology, engineering, agriculture::TB Technology: general issues
dc.subject.otherquality
dc.subject.othercontrol
dc.subject.otherfood
dc.subject.othersafety
dc.subject.othermicrobiological
dc.subject.otherauthenticity
dc.subject.otherchemical
dc.subject.otherstatistical
dc.subject.otherchemometrics
dc.subject.otherFoodomics
dc.titleQualitative Analysis of Food Products
dc.typebook
oapen.identifier.doi10.3390/books978-3-0365-1845-9
oapen.relation.isPublishedBy46cabcaa-dd94-4bfe-87b4-55023c1b36d0
oapen.relation.isbn9783036518466
oapen.relation.isbn9783036518459
oapen.pages76
oapen.place.publicationBasel, Switzerland


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