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The Resource Foods of Non-Animal Origin : Chemistry, Technology, Inspection Procedures

Foods of Non-Animal Origin : Chemistry, Technology, Inspection Procedures

Label
Foods of Non-Animal Origin : Chemistry, Technology, Inspection Procedures
Title
Foods of Non-Animal Origin
Title remainder
Chemistry, Technology, Inspection Procedures
Creator
Contributor
Subject
Language
eng
Member of
Cataloging source
MiAaPQ
Literary form
non fiction
Nature of contents
dictionaries
Series statement
SpringerBriefs in Molecular Science Ser
Foods of Non-Animal Origin : Chemistry, Technology, Inspection Procedures
Label
Foods of Non-Animal Origin : Chemistry, Technology, Inspection Procedures
Link
http://libproxy.rpi.edu/login?url=https://ebookcentral.proquest.com/lib/rpi/detail.action?docID=4444635
Publication
Copyright
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Carrier category
online resource
Carrier category code
cr
Carrier MARC source
rdacarrier
Color
multicolored
Content category
text
Content type code
txt
Content type MARC source
rdacontent
Contents
  • Contents -- 1 Regulating Risks in Imports of Foods of Non-animal Origin: The U.S. Food Industry Perspective -- Abstract -- Abbreviations -- 1.1 Imported Foods in the United States of America -- 1.1.1 The Current Scenario -- 1.2 The General Food Control System in the U.S. -- 1.2.1 The Role of Food and Drug Administration and Other Agencies -- 1.2.2 The Public Health Security and Bioterrorism Preparedness and Response Act of 2002 -- 1.2.3 Improvements in the Food Control System: The Role of Predictive Risk-Based Evaluation and Screening -- 1.3 The Food Safety Modernization Act -- 1.3.1 A General Introduction to FMSA -- 1.3.2 The FMSA: Prevention of Food Safety Concerns -- 1.3.3 The FMSA: Responsiveness to Food Safety Crises -- 1.3.4 The FSMA and Imported Foods: Consequences for Foreign Suppliers -- 1.3.4.1 Foreign Supplier Verification Program and Certification -- 1.3.4.2 The Role of Third-Party Certification Bodies -- 1.3.4.3 Establishment of Foreign Inspectorates and Other Actions -- 1.4 Possible Consequences of the U.S. Imported Fresh Fruits and Vegetables on the Market -- References -- 2 Clostridium Botulinum and C. perfringens in Vegetable Foods: Chemistry of Related Toxins -- Abstract -- Abbreviations -- 2.1 Introduction to Biological Toxins -- 2.2 Clostridium Botulinum and Related Toxins -- 2.2.1 Proteolytic and Non-proteolytic Clostridia -- 2.2.2 Animal Botulism-Related Strains and Asaccharolytic Clostridia -- 2.3 Botulinum Neurotoxin -- 2.3.1 Binding Domain of HC -- 2.3.2 The HN Translocation Domain -- 2.3.3 The Catalytic Domain -- 2.4 Different Forms of Botulism -- 2.4.1 Wound Botulism -- 2.4.2 Intestinal Toxaemia Botulism -- 2.4.3 The Food-Borne Botulism -- 2.5 Inactivation of C. botulinum, Other Neurotoxigenic Clostridia and Related Toxins -- 2.5.1 Destruction of Spores in Foods -- 2.5.2 Control of Growth and Toxin Production
  • 2.5.3 pH and Inhibition of Clostridia -- 2.5.4 Water Activity, Sodium Chloride and the Inhibition of Clostridia -- 2.5.5 Inhibition of Clostridia in Foods: The Use of Allowed Additives -- 2.6 Methods for Toxin Detection and C. botulinum Isolation -- 2.6.1 C. perfringens -- 2.6.2 C. perfringens and Food Contamination -- 2.7 The Microbiological Contamination in Food Industries -- 2.7.1 Contamination of Industrial Plants by C. botulinum and C. perfringens -- References -- 3 Chemistry and Technology of Ready-to-Eat Vegetable Foods -- Abstract -- Abbreviations -- 3.1 Introduction -- 3.2 Shelf Life and Processing -- 3.3 Chemical and Biochemical Mechanisms of Spoilage -- 3.4 Microbiological Quality -- 3.5 Methodologies to Improve Quality -- 3.5.1 Chemical Methods -- 3.5.2 Physical Methods -- 3.5.3 Biological and 'Generally Recognized as Safe' Methods -- References
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unknown
http://library.link/vocab/discovery_link
{'f': 'http://opac.lib.rpi.edu/record=b4384984'}
Extent
1 online resource (61 pages)
Form of item
online
Isbn
9783319256498
Media category
computer
Media MARC source
rdamedia
Media type code
c
Sound
unknown sound
Specific material designation
remote

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