Quantitative Methods for Food Safety and Quality in the Vegetable Industry
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Published By Springer International Publishing

9783319681757, 9783319681771

Latest Documents Most Cited Documents Contributed Authors Related Sources Related Keywords

Quantifying Human Health Risks Associated with Microbiological Contamination of Fresh Vegetables

Quantitative Methods for Food Safety and Quality in the Vegetable Industry ◽

10.1007/978-3-319-68177-1_7 ◽

2018 ◽

pp. 161-173

Author(s):

Eelco Franz

Keyword(s):

Human Health ◽

Health Risks ◽

Microbiological Contamination ◽

Human Health Risks ◽

Fresh Vegetables

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Water and Wastewater Use in the Fresh Produce Industry: Food Safety and Environmental Implications

Quantitative Methods for Food Safety and Quality in the Vegetable Industry ◽

10.1007/978-3-319-68177-1_4 ◽

2018 ◽

pp. 59-76

Author(s):

Maria I. Gil ◽

Ana Allende

Keyword(s):

Food Safety ◽

Fresh Produce ◽

Environmental Implications ◽

Water And Wastewater ◽

Wastewater Use

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Quantitative Tools and Procedures for Shelf Life Determination in Minimally Processed Fruits and Vegetables

Quantitative Methods for Food Safety and Quality in the Vegetable Industry ◽

10.1007/978-3-319-68177-1_11 ◽

2018 ◽

pp. 223-254 ◽

Cited By ~ 1

Author(s):

A. Possas ◽

F. J. Benítez ◽

D. Savran ◽

N. J. Brotóns ◽

P. J. Rodríguez ◽

...

Keyword(s):

Shelf Life ◽

Fruits And Vegetables ◽

Minimally Processed

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Quantitative Methods for Life Cycle Assessment (LCA) Applied to the Vegetable Industry

Quantitative Methods for Food Safety and Quality in the Vegetable Industry ◽

10.1007/978-3-319-68177-1_12 ◽

2018 ◽

pp. 255-293

Author(s):

Jovita Moreno ◽

Cristina Pablos ◽

Javier Marugán

Keyword(s):

Life Cycle Assessment ◽

Life Cycle ◽

Quantitative Methods

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Quality and Safety Management Systems in the Production of Vegetables

Quantitative Methods for Food Safety and Quality in the Vegetable Industry ◽

10.1007/978-3-319-68177-1_2 ◽

2018 ◽

pp. 11-28 ◽

Cited By ~ 2

Author(s):

Sofia G. Cuggino ◽

Alejandra Pérez Agostini ◽

Sandra Kopp ◽

Ricardo Novo

Keyword(s):

Safety Management ◽

Management Systems ◽

Quality And Safety ◽

Safety Management Systems

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Relevant Pathogenic and Spoilage Microorganisms in Vegetable Products

Quantitative Methods for Food Safety and Quality in the Vegetable Industry ◽

10.1007/978-3-319-68177-1_3 ◽

2018 ◽

pp. 29-58

Author(s):

Abani K. Pradhan ◽

Abhinav Mishra ◽

Hao Pang

Keyword(s):

Vegetable Products ◽

Spoilage Microorganisms

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Quantitative Approaches for Microbial Risk Management in the Vegetable Industry: Case-Studies of Application of Food Safety Objectives and Other Risk Metrics in the Vegetable Industry

Quantitative Methods for Food Safety and Quality in the Vegetable Industry ◽

10.1007/978-3-319-68177-1_8 ◽

2018 ◽

pp. 175-192 ◽

Cited By ~ 1

Author(s):

Jean-Christophe Augustin ◽

Laurent Guillier

Keyword(s):

Risk Management ◽

Food Safety ◽

Case Studies ◽

Microbial Risk ◽

Quantitative Approaches

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Advanced Oxidation Processes (AOPs) and Quantitative Analysis for Disinfection and Treatment of Water in the Vegetable Industry

Quantitative Methods for Food Safety and Quality in the Vegetable Industry ◽

10.1007/978-3-319-68177-1_5 ◽

2018 ◽

pp. 77-111

Author(s):

Cristina Pablos ◽

Inmaculada Polo ◽

Pilar Fernández-Ibañez ◽

Fernando Pérez-Rodríguez ◽

Javier Marugán

Keyword(s):

Quantitative Analysis ◽

Advanced Oxidation Processes ◽

Advanced Oxidation ◽

Oxidation Processes

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Optimal Packaging Design and Innovative Packaging Technologies for Minimally Processed Fresh Produce

Quantitative Methods for Food Safety and Quality in the Vegetable Industry ◽

10.1007/978-3-319-68177-1_9 ◽

2018 ◽

pp. 193-212 ◽

Cited By ~ 3

Author(s):

A. Vermeulen ◽

F. Devlieghere ◽

P. Ragaert

Keyword(s):

Fresh Produce ◽

Minimally Processed ◽

Packaging Design

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