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additieven (voeding) --- bewaarmiddelen --- smaakstoffen --- gezondheidsrisico's --- voedingstechnologie --- voedingsleer --- voedselveiligheid --- Nutritionary hygiene. Diet --- Hygiene. Public health. Protection

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Agents de conservation pour aliments --- Bewaarmiddelen in het voedsel --- Food preservatives --- Food preservatives. --- Food Preservation, Packaging and Storage --- Agrotechnology and Food Sciences. Food Sciences --- Food Preservation.

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Dit boek introduceert je in de wereld van het conserveren van levensmiddelen. Het leert je welke micro-organismen verantwoordelijk zijn voor het bederf van levensmiddelen en welke pathogenen geassocieerd zijn met voedselvergiftigingen. De kern van dit boek bestaat uit de diverse manieren waarop micro-organismen geremd of verwijderd kunnen worden in levensmiddelen om zo de houdbaarheid van een levensmiddel te verlengen en de microbiologische veiligheid te verhogen. Het geeft tevens aan hoe men op een kwantitatieve manier het effect van diverse conserveringssystemen kan voorspellen en hoe met reinigen en desinfectie de contaminatie tijdens de productie geminimaliseerd kan worden.

Conserveren van voedingsmiddelen --- Food --- Levensmiddelenindustrie. --- Microbiology --- Medical law --- Food science and technology --- voedingsmiddelen : conserveren --- Voedingsmiddelen : bewaring --- Voedingsmiddelen : microbiologie --- 664.3 --- Nutrition --- Preservation --- Belgique --- bewaarmiddelen --- toegepaste microbiologie --- voedingsmiddelenindustrie --- voedselproduktie --- voedselmicrobiologie --- contaminatie --- voorspellend modelleren --- reinigingstechnieken --- voedingstechnologie --- voedselinfectie --- voedselveiligheid --- voedselvergiftiging --- conserveren

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Die Lebensmittelanalytik bildet als angewandte Wissenschaft die Basis zur Untersuchung und Beurteilung von Qualität und Sicherheit unserer Lebensmittel. Das Anleitungs- und Praktikumsbuch beschreibt grundlegende und fortgeschrittene Untersuchungsmethoden. Es vermittelt Basiswissen sowohl über die wichtigsten chemischen und physikalischen Analysenverfahren und deren praktische Durchführung als auch über den theoretischen Hintergrund der Substrate, Analyten und Methoden. Zahlreiche Anwendungsbeispiele zur Ermittlung der Hauptbestandteile, relevanter Minorbestandteile sowie verschiedener Zusatzstoffe und Kontaminanten stehen dabei im Vordergrund. Zusammengestellt wurden klassisch-konventionelle und moderne instrumentelle Analysentechniken. Die zur Durchführung der Analysen notwendige Ausrüstung findet sich in jedem zeitgemäßen lebensmittelchemischen Laboratorium. Das Buch ist für Studierende und die Praktiker in Labor und Betrieb als Anleitung und handliches Nachschlagewerk gleichermaßen geeignet.

Chemistry. --- Food Science. --- Analytical Chemistry. --- Analytical biochemistry. --- Food science. --- Chimie --- Biochimie analytique --- 641.1 --- analytische chemie (scheikunde) --- bewaarmiddelen --- contaminanten --- kleurstoffen --- koolhydraten --- proteïnen --- vetten --- voeding --- voedingsmiddelenchemie --- zoetstoffen --- levensmiddelen --- Food - Analysis - Problems, exercises, etc. --- Food - Analysis. --- Environment. --- Science. --- Analytical chemistry. --- Food --- Industrial engineering. --- Production engineering. --- Environmental chemistry. --- Environmental Chemistry. --- Industrial and Production Engineering. --- Science, general. --- Biotechnology. --- Science, Humanities and Social Sciences, multidisciplinary. --- Food—Biotechnology.

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The safety and efficacy of minimal food processing depends on the use of novel preservation technologies. This book first examines what is meant by minimally processed foods, including fresh-cut, cooked-chilled, and part-baked products. Next explored are the technologies or methods to produce quality products in terms of safety and nutrition, including: edible coating, natural preservatives (i.e., antimicrobial, flavour enhancer, anti-browning), advanced packaging (active, antimicrobial, and modified or controlled atmosphere), and selected non-thermal techniques (high pressure, pulsed electric field, ultrasound, light).  Preservation of food is crucial to achieving a secure and safe global food supply with the desired sensory quality. In addition, the increasing consumer demand for safe, ready-to-serve, ready-to-eat-and-cook products with minimal chemical preservatives has raised expectations. However, foods deemed minimally processed, such as fresh-cut fruits and vegetables, cooked-chilled, and half-baked foods, are delicate products that need special care in preparation, processing, storage, and handling. As a result, new technologies to develop minimally processed foods have aggressively advanced. Minimally Processed Foods: Technologies for Safety, Quality, and Convenience explores both the definition of minimally processed foods and the methods and technologies used to achieve the safety and nutritional value consumers demand. About the Editors Mohammed Wasim Siddiqui, Bihar Agricultural University, Sabour, Bhagalpur, India Mohammad Shafiur Rahman, Sultan Qaboos University, Al-khod, Oman.

Chemistry. --- Food Science. --- Biochemical Engineering. --- Biochemical engineering. --- Food science. --- Chimie --- Génie biochimique --- Bewaring (bewaarmiddelen, conserveermiddelen, houdbaarheid) --- Levensmiddelentechnologie (voedingsmiddelentechnologie) --- Voedingshygiëne --- Health & Biological Sciences --- Biomedical Engineering --- Food industry and trade. --- Processed foods. --- Food preparation industry --- Food processing industry --- Food trade --- Food --- Biotechnology. --- Food industry and trade --- Food processing --- Food technology --- Agricultural processing industries --- Processed foods --- Processing --- Bio-process engineering --- Bioprocess engineering --- Biochemistry --- Biotechnology --- Chemical engineering --- Science --- Food—Biotechnology. --- Chemical Bioengineering. --- Genetic engineering