Recent advances in array-based detectors and imaging technologies have provided high throughput systems that can operate within a substantially reduced timeframe and other techniques that can detect multiple contaminants at one time. These technologies are revolutionary in terms of food safety assessment in manufacturing, and will also have a significant impact on areas such as public health and food defence. This book summarizes the latest research and applications of sensor technologies for online and high throughput screening of food. The book first introduces high throughput screening strategies and technology platforms, and discusses key issues in sample collection and preparation. The subsequent chapters are then grouped into four sections: Part I reviews biorecognition techniques; Part II covers the use of optical biosensors and hyperspectral imaging in food safety assessment; Part III focuses on electrochemical and mass-based transducers; and finally Part IV deals with the application of these safety assessment technologies in specific food products, including meat and poultry, seafood, fruits and vegetables. - Summarises the latest research on sensor technologies for online and high-throughput screening of food- Covers high-throughput screening and the current and forecast state of rapid contaminant detection technologies- Looks at the use of optical and electrochemical biosensors and hyperspectral imaging in food safety assessment and the application of these technologies in specific food products
Front Cover 1
High Throughput Screening for Food Safety Assessment: Biosensor Technologies, Hyperspectral Imaging and Practical Applications 4
Copyright 5
Contents 6
List of contributors 14
Woodhead Publishing Series in Food Science, Technology and Nutrition 16
Chapter 1: High throughput screening strategies and technology platforms for detection of pathogens: an introduction 28
1.1. Introduction 28
1.2. Current detection strategies 30
1.3. Why high throughput screening (HTS) is needed 31
1.4. HTS technologies for foodborne pathogens - present and future trends 32
References 34
Chapter 2: Sampling and sample preparation for sensor-based detection of pathogens in foods 38
2.1. Introduction 38
2.2. Key issues in sample preparation: from ``Farm to Fork to Physician´´ 39
2.3. Challenges in sampling from food matrices and on ``bulk´´ surfaces 40
2.4. Nonspecific vs. specific methods 41
2.5. Physical methods 41
2.6. Chemical and combined methods 41
2.7. Capture and concentration of whole microbial cells 42
2.8. The use of cleaning materials in sampling 43
2.9. Capture and concentration of pathogen DNA from complex food matrices 45
2.10. Innovations in selective enrichment strategies 46
2.11. Conclusions 47
References 47
Part One: Biorecognition techniques 50
Chapter 3: Antibodies, enzymes, and nucleic acid sensors for high throughput screening of microbes and toxins in food 52
3.1. Introduction 52
3.2. Conventional methods for bacterial pathogen detection 53
3.3. Rapid and advanced technologies 58
3.4. Antibody structure and production 58
3.5. Polyclonal and monoclonal antibodies for biorecognition 61
3.6. The identification of recombinant antibodies by phage display technology 63
3.7. Biopanning of phage display libraries 65
3.8. Biosensors and antibody immobilization strategies 66
3.9. Immunosensor-based applications for high throughput pathogen screening 67
3.10. Multiplexed pathogen detection using antibodies for biorecognition 68
3.11. Nucleic acid assays 70
3.12. Microarray-based technologies 74
3.13. Enzyme-based sensors 77
3.14. High throughput bacterial toxin detection 82
3.15. High throughput fungal pathogen and mycotoxin detection 84
3.16. Marine toxins 89
3.17. Selected commercial platforms for high throughput detection 91
3.18. Conclusion 95
References 95
Chapter 4: Phage technology in high throughput screening for pathogen detection in food 108
4.1. Introduction 108
4.2. Pathogen detection using phage: culture-based methods and phage typing 110
4.3. Pathogen detection using phage: phage-host adhesion-based methods 112
4.3.1. Phage display 113
4.3.2. Labeled phage 114
4.4. Pathogen detection using phage: biosensors 116
4.4.1. Surface plasmon resonance 118
4.4.2. Magnetoelastic biosensors 119
4.4.3. Piezoelectric quartz crystal 120
4.4.4. Impedimetric detection 120
4.4.5. Acoustic wave biosensors 121
4.4.6. Optofluidic ring resonator 121
4.4.7. Long-period grating 121
4.5. Pathogen detection using phage: phage-triggered ion cascade 122
4.6. Pathogen detection using phage: phage replication and metabolism-based methods 122
4.6.1. Reporter phage 123
4.6.1.1. beta-Galactosidase (LacZ) 123
4.6.1.2. Green fluorescent protein (GFP) 123
4.6.1.3. Firefly luciferase (Luc) 124
4.6.1.4. Bacterial luciferase (Lux) 124
4.6.1.5. Ice nucleation (inaW) 127
4.6.2. Validation of phage amplification 127
4.7. Pathogen detection using phage: phage lysis-based methods 129
4.7.1. Adenylate kinase assay 129
4.7.2. Matrix-assisted laser desorption-ionization time-of-flight mass spectrometry (MALDI-TOF-MS) 130
4.7.3. Electrochemical detection 130
4.8. Conclusion 131
Acknowledgments 139
References 139
Chapter 5: Mammalian cell-based sensors for high throughput screening for detecting chemical residues, pathogens, and tox... 150
5.1. Introduction 150
5.2. The need for novel methods in food control 150
5.3. Cell-based biosensors for food safety 152
5.4. Mammalian cell-based biosensors 155
5.4.1. Historic development and current status 155
5.4.2. Technologies and challenges 157
5.5. Robustness and shelf life of mammalian cell-based biosensors 163
5.6. Conclusions and future trends 166
Acknowledgments 168
References 169
Part Two: Optical transducers and hyperspectral imaging 174
Chapter 6: Label-free light-scattering sensors for high throughput screening of microbes in food 176
6.1. Introduction 176
6.1.1. Foodborne pathogens 176
6.1.2. Detection approach 176
6.1.3. High throughput screening 177
6.1.4. Current detection technologies 179
6.2. Elastic light-scattering-based high throughput screening of microorganisms 180
6.2.1. Physics of light scattering 180
6.2.2. ELS for bacterial identification in liquid suspension 181
6.2.3. ELS for bacterial identification on agar plate 181
6.2.4. Detection instrument 183
6.2.5. Scatter image classification software 185
6.3. Application of BARDOT-based high throughput screening in food safety 186
6.4. Future trends 188
6.4.1. Sample preparation 188
6.4.2. Advanced high throughput detection 188
6.4.3. Advanced data-processing algorithm 188
Acknowledgments 189
References 189
Chapter 7: Vibrational spectroscopy for food quality and safety screening 192
7.1. Introduction 192
7.2. Basic concepts of vibrational spectroscopy 193
7.2.1. Instrumentation 195
7.2.2. Measurement techniques 196
7.3. Applications in food quality 198
7.3.1. Beverages 198
7.3.2. Dairy products 200
7.3.3. Edible oils 201
7.3.4. Fish and meat 202
7.3.5. Fruits and vegetables 203
7.3.6. Miscellaneous 204
7.4. Applications in food safety 205
7.4.1. Foodborne pathogenic microorganisms 205
7.4.2. Food contaminants and adulteration 207
7.5. Hyperspectral imaging for food quality and safety 209
7.6. Summary and future trends 212
Acknowledgments 212
References 212
Chapter 8: Flow cytometry and pathogen screening in foods 222
8.1. Introduction 222
8.1.1. Advantages and disadvantages 224
8.2. Analysis of foods using classical flow cytometry 225
8.3. Analysis of foods using bead-based detection 231
8.3.1. Nucleic acid-based assays 232
8.3.2. Immunoassays 232
8.4. Future trends 233
8.4.1. Sample preparation 233
8.4.2. Improvement in sensitivity 237
8.4.3. Use of alternative recognition molecules 238
8.4.4. Miniaturization 239
8.5. Conclusions 240
Acknowledgments 240
References 240
Chapter 9: Fluorescence-based real-time quantitative polymerase chain reaction (qPCR) technologies for high throughput sc... 246
9.1. Introduction 246
9.2. Basics of real-time qPCR 246
9.2.1. Principle of qPCR 247
9.2.2. Primer and probe technologies 248
9.2.2.1. Primer-based technologies 248
9.2.2.2. Probe-based technologies 249
9.2.2.3. Labeling of primers and probes 251
9.2.3. Fluorescent DNA-binding dyes 251
9.2.3.1. Probe-based detection vs. DNA-binding dyes 252
9.2.4. Real-time PCR used for quantification 252
9.2.4.1. Relative quantification 252
9.2.4.2. Absolute quantification 253
9.2.4.3. Data analysis 253
9.3. Pre-PCR processing 254
9.3.1. PCR inhibitors 254
9.3.2. Sampling 255
9.3.3. Sample preparation 255
9.3.4. Optimization of PCR chemistry to avoid inhibition 259
9.4. Instrumentation for qPCR 259
9.4.1. Standard qPCR instruments 259
9.4.2. Instruments for high-resolution melting analysis and digital PCR 260
9.4.3. Portable thermocyclers suitable for in-field analyses 260
9.4.4. Guide to selection of PCR platforms 263
9.5. Examples of qPCR for high throughput screening of foodborne pathogens 264
9.5.1. Use of qPCR for quantification of foodborne pathogens 264
9.5.2. Use of in-field qPCR 265
9.6. Future trends 266
9.7. Sources of further information and advice 266
9.7.1. Key books 267
9.7.2. Useful websites 267
Acknowledgments 267
References 268
Chapter 10: Fiber-optic sensors for high throughput screening of pathogens 276
10.1. Introduction 276
10.2. General view of immunosensors 277
10.3. Evanescent field optical biosensors 277
10.4. Fiber-optic probes and immobilization of ligands 278
10.5. Application of evanescent wave biosensors for detection of foodborne pathogens 279
10.5.1. Single-analyte detection 282
10.5.1.1. Listeria monocytogenes 282
10.5.1.2. Escherichia coli O157:H7 283
10.5.1.3. Salmonella enterica 283
10.5.1.4. Miscellaneous analytes 284
10.5.2. Multipathogen/toxin detection 284
10.6. Conclusions and future trends 285
Acknowledgments 286
References 286
Part Three: Electrochemical and mass-based transducers 290
Chapter 11: Electronic noses and tongues in food safety assurance 292
11.1. Introduction 292
11.1.1. Differential sensing 292
11.1.2. Electronic noses and tongues 293
11.2. Functioning of electronic noses and tongues 294
11.3. Food safety applications of electronic noses 296
11.3.1. Beef 297
11.3.2. Poultry 298
11.3.3. Fish 298
11.3.4. Grain 299
11.3.5. Eggs 299
11.3.6. Cheese 299
11.3.7. Drinking water 301
11.4. Food safety applications of electronic tongues 301
11.4.1. Meat 301
11.4.2. Fish 301
11.4.3. Milk 302
11.4.4. Drinking water 302
11.5. Conclusions and future trends 302
References 303
Chapter 12: Impedance microbiology and microbial screening strategy for detecting pathogens in food 312
12.1. Introduction 312
12.2. Impedance for microbiological testing 313
12.3. Standard impedance 314
12.4. Specific applications for testing food 314
12.4.1. Equivalent circuit analysis for impedance components 314
12.4.2. Interdigitated array microelectrodes (IDAMs) in impedance measurements 315
12.4.3. Microchips for impedance detection of bacteria 315
12.4.4. Impedance biosensors for bacterial detection 316
12.5. Advantages and disadvantages of impedance testing 317
12.6. Summary and future trends 325
References 325
Chapter 13: Immunologic biosensing of foodborne pathogenic bacteria using electrochemical or light-addressable potentiometri. 328
13.1. Introduction 328
13.2. Immunoelectrochemistry (IEC) 329
13.3. Using IEC to detect pathogenic bacteria 330
13.4. Improving cell capture in IEC and applications in food screening 332
13.5. Light-addressable potentiometric sensing 334
13.6. Future trends 336
13.7. Sources of further information and advice 337
13.7.1. Relevant books 338
References 338
Chapter 14: Conductometric biosensors for high throughput screening of pathogens in food 342
14.1. Introduction 342
14.1.1. Demographics and food consumption patterns 342
14.1.2. Foodborne illnesses 343
14.1.3. Rapid microbial detection methods 344
14.2. Biosensors 344
14.3. Conductometric biosensors and gas sensors 346
14.4. Conductometric biosensors: general and food safety applications 347
14.5. Future trends and conclusions 349
References 350
Chapter 15: Microfluidic biosensors for high throughput screening of pathogens in food 354
15.1. Introduction 354
15.1.1. Foodborne pathogens 354
15.1.2. Assessing and selecting test methods 355
15.2. Microfluidics 355
15.2.1. Microscale behavior of fluids 356
15.2.2. Microfluidic materials 358
15.2.3. Microfluidics for pathogen sensing 360
15.3. Immunoassays for pathogen sensing using monoclonal, polyclonal, and recombinant antibodies 360
15.4. Alternatives to antibodies: immunoassays using molecular imprinted polymers, molecular probes, and aptamers 362
15.5. Microfluidic immunoassays for detecting foodborne pathogens 363
15.6. Microfluidic techniques using nucleic acid (NA) analysis 366
15.6.1. Gene amplification methods: polymerase chain reaction 368
15.6.2. Isothermal amplification 368
15.7. Lab-on-a-chip (LOC) platforms for NA foodborne pathogen detection 369
15.8. Microfluidic food processing: sample preparation, isolation, and amplification 372
15.9. Integrated LOC devices for high throughput screening 373
15.9.1. High throughput multiplex devices 373
15.9.2. Droplet-based and digital microfluidics 374
15.9.3. Lab-on-a-CD devices 374
15.9.4. Paper-based microfluidic devices 374
15.10. Conclusion 375
References 377
Chapter 16: Magnetoelastic sensors for high throughput screening of pathogens in food 386
16.1. Introduction 386
16.2. Freestanding magnetoelastic (ME) biosensors 387
16.2.1. Detection principle of ME biosensors 387
16.2.2. Sensitivity and Q-value of ME biosensors 389
16.2.3. Capability of ME biosensor detecting nonuniform mass load 391
16.2.4. Multiple ME biosensor application 395
16.3. Fabrication of ME biosensors 395
16.3.1. Materials used to fabricate ME biosensors 395
16.3.2. Mechanical method for fabricating ME resonators 396
16.3.3. Microfabrication of ME resonators 399
16.4. Biomolecular recognition elements used on ME biosensors 399
16.5. Interrogation system for ME biosensors 402
16.5.1. Steady-state measurement technique 403
16.5.2. Transient response measurement technique 404
16.6. Applications of ME biosensors as a foodborne screening technique 406
16.6.1. Detection of foodborne pathogens using phage-based ME biosensors 406
16.6.1.1. Detection in bacteria cultures 406
16.6.1.2. Simultaneous detection of Salmonella and B. anthracis spores 408
16.6.1.3. Direct detection of Salmonella in liquid food 410
16.6.1.4. Direct detection of Salmonella on globe food surfaces 412
16.6.2. Detection of foodborne pathogens using antibody-based ME biosensors 414
16.7. Potential applications of the ME biosensor technique along the food chain 414
16.8. Conclusions 418
References 418
Part Four: Specific applications 424
Chapter 17: Total internal reflection fluorescence (TIRF) array biosensors for biothreat agents for food safety and food ... 426
17.1. Introduction: waveguides, total internal reflection, and the evanescent wave 426
17.2. Planar waveguide TIRF array biosensors 427
17.2.1. Components of planar waveguide TIRF array biosensors 427
17.2.2. Surface immobilization of recognition elements 429
17.3. Planar waveguide TIRF arrays in food analysis 429
17.4. Commercial TIRF array technologies 434
17.4.1. Zeptosens 434
17.4.2. nGimat and Los Alamos National Laboratory 434
17.4.3. MBio Diagnostics 434
17.4.4. Hansen Technologies 435
17.4.5. River Analyzer/Automated Water Analyzer Computer Supported System (AWACSS) 435
17.5. Array biosensors for food defense 435
17.6. Future directions 436
17.6.1. Sample preparation 436
17.6.2. Development and integration of alternative recognition species 440
17.6.3. Improvements in signal generation and collection 442
17.7. Conclusions 443
Acknowledgments 444
References 444
Chapter 18: Online screening of meat and poultry product quality and safety using hyperspectral imaging 452
18.1. Introduction 452
18.2. Fundamentals of hyperpsectral imaging 455
18.3. The role of spectral techniques in online screening of food 456
18.4. Implementation of online spectral screening systems for evaluating meat quality 458
18.5. Key stages in online spectral screening systems 460
18.5.1. Sample selection 460
18.5.2. Image acquisition 461
18.5.3. Image correction 462
18.5.4. Selecting regions of interest and extraction of spectral data 462
18.5.5. Outlier detection 462
18.5.6. Spectral preprocessing 464
18.5.7. Development of the multivariate calibration model 464
18.5.8. Model validation 464
18.5.9. Selection of feature wavelengths through spectral analysis 466
18.6. Using hyperspectral imaging to measure individual meat quality attributes 467
18.7. Measuring quality in beef and pork 469
18.8. Measuring quality in lamb, chicken, and turkey 475
18.9. Measuring quality in fish 478
18.10. Using hyperspectral imaging to identify bacteria and other types of contaminants 478
18.10.1. Pathogenic and spoilage bacteria 480
18.10.2. Detecting contaminants 481
18.10.3. Detecting diseases and tumors in poultry carcasses 482
18.11. Using hyperspectral imaging to authenticate meat and meat products 483
18.11.1. Classification and grading 485
18.11.2. Freshness detection 485
18.11.3. Detecting adulteration 486
18.12. Conclusions and future trends 486
Acknowledgments 487
References 487
Chapter 19: Online screening of fruits and vegetables using hyperspectral line-scan imaging techniques 494
19.1. Introduction 494
19.2. Line-scan hyperspectral imaging techniques 495
19.3. Quality and safety evaluation of fruits and vegetables 498
19.4. Animal fecal contamination on produce 499
19.4.1. Detection of fecal contamination on fruits 500
19.4.2. Detection of fecal contamination on leafy greens 501
19.5. Hyperspectral/multispectral imaging for online applications 502
19.5.1. Line-scan image-based online inspection 503
19.5.2. Multitask line-scan inspection 504
19.5.3. Challenges for online inspection of produce 505
19.6. Whole-surface online inspection of fruits and leafy greens 506
19.6.1. Online inspection of round-shaped fruits 507
19.6.2. Prototype online fruit inspection system 508
19.6.3. Online inspection of relatively flat leafy greens 510
19.6.4. Prototype online leafy green inspection system 510
19.7. Conclusions 513
Acknowledgments 513
References 514
Chapter 20: High throughput screening of seafood for foodborne pathogens 518
20.1. Introduction 518
20.2. Seafood pathogens and products 518
20.2.1. Seafood pathogens 518
20.2.2. Seafood products 519
20.3. Standard methods 520
20.3.1. Standard methods for bacterial pathogens 520
20.3.2. Standard methods for viral pathogens 520
20.3.3. Standard methods for parasites 521
20.4. Nucleic acid-based methods 521
20.4.1. Polymerase chain reaction (PCR) 521
20.4.1.1. Conventional PCR 521
20.4.1.2. Reverse transcription PCR 521
20.4.1.3. Real-time PCR 522
20.4.1.4. Real-time reverse transcription PCR 522
20.4.2. Loop-mediated isothermal amplification 523
20.4.3. Nucleic acid sequence-based amplification 523
20.5. Nucleic acid hybridization 523
20.5.1. DNA hybridization 523
20.5.2. DNA microarray 524
20.6. Antibody-based methods 524
20.6.1. Immunoassays 524
20.6.1.1. Enzyme-linked immunosorbent assay 524
20.6.1.2. Immunomagnetic separation 524
20.6.2. Protein microarray 525
20.7. Matrix-assisted laser desorption/ionization time-of-flight mass spectrometry 525
20.8. Infrared (IR) spectroscopy 525
20.9. High throughput screening systems for seafood pathogens 526
20.9.1. Bioluminescent enzyme immunoassay for norovirus 526
20.9.2. Magnetic capture hybridization coupled with real-time PCR (Rti-PCR) for Salmonella and Listeria 526
20.9.3. Loop-mediated isothermal amplification (LAMP) coupled with lateral flow dipstick for Vibrio parahaemolyticus 527
20.9.4. Immunomagnetic separation (IMS) coupled with ELISA biosensor for V. parahaemolyticus 527
20.9.5. Light-scattering sensor for multiple Vibrio spp. 527
20.10. Future trends 528
20.11. Additional information 528
20.11.1. Vibrio spp. and norovirus commercial detection systems and kits 528
20.11.2. Automation instrumentation and applications 529
References 529
Index 534
Woodhead Publishing Series in Food Science, Technology and Nutrition
1 Chilled foods: A comprehensive guide Edited by C. Dennis and M. Stringer
2 Yoghurt: Science and technology A. Y. Tamime and R. K. Robinson
3 Food processing technology: Principles and practice P. J. Fellows
4 Bender’s dictionary of nutrition and food technology Sixth edition D. A. Bender
5 Determination of veterinary residues in food Edited by N. T. Crosby
6 Food contaminants: Sources and surveillance Edited by C. Creaser and R. Purchase
7 Nitrates and nitrites in food and water Edited by M. J. Hill
8 Pesticide chemistry and bioscience: The food-environment challenge Edited by G. T. Brooks and T. Roberts
9 Pesticides: Developments, impacts and controls Edited by G. A. Best and A. D. Ruthven
10 Dietary fibre: Chemical and biological aspects Edited by D. A. T. Southgate, K. W. Waldron, I. T. Johnson and G. R. Fenwick
11 Vitamins and minerals in health and nutrition M. Tolonen
12 Technology of biscuits, crackers and cookies Second edition D. Manley
13 Instrumentation and sensors for the food industry Edited by E. Kress-Rogers
14 Food and cancer prevention: Chemical and biological aspects Edited by K. W. Waldron, I. T. Johnson and G. R. Fenwick
15 Food colloids: Proteins, lipids and polysaccharides Edited by E. Dickinson and B. Bergenstahl
16 Food emulsions and foams Edited by E. Dickinson
17 Maillard reactions in chemistry, food and health Edited by T. P. Labuza, V. Monnier, J. Baynes and J. O’Brien
18 The Maillard reaction in foods and medicine Edited by J. O’Brien, H. E. Nursten, M. J. Crabbe and J. M. Ames
19 Encapsulation and controlled release Edited by D. R. Karsa and R. A. Stephenson
20 Flavours and fragrances Edited by A. D. Swift
21 Feta and related cheeses Edited by A. Y. Tamime and R. K. Robinson
22 Biochemistry of milk products Edited by A. T. Andrews and J. R. Varley
23 Physical properties of foods and food processing systems M. J. Lewis
24 Food irradiation: A reference guide V. M. Wilkinson and G. Gould
25 Kent’s technology of cereals: An introduction for students of food science and agriculture Fourth edition N. L. Kent and A. D. Evers
26 Biosensors for food analysis Edited by A. O. Scott
27 Separation processes in the food and biotechnology industries: Principles and applications Edited by A. S. Grandison and M. J. Lewis
28 Handbook of indices of food quality and authenticity R. S. Singhal, P. K. Kulkarni and D. V. Rege
29 Principles and practices for the safe processing of foods D. A. Shapton and N. F. Shapton
30 Biscuit, cookie and cracker manufacturing manuals Volume 1: Ingredients D. Manley
31 Biscuit, cookie and cracker manufacturing manuals Volume 2: Biscuit doughs D. Manley
32 Biscuit, cookie and cracker manufacturing manuals Volume 3: Biscuit dough piece forming D. Manley
33 Biscuit, cookie and cracker manufacturing manuals Volume 4: Baking and cooling of biscuits D. Manley
34 Biscuit, cookie and cracker manufacturing manuals Volume 5: Secondary processing in biscuit manufacturing D. Manley
35 Biscuit, cookie and cracker manufacturing manuals Volume 6: Biscuit packaging and storage D. Manley
36 Practical dehydration Second edition M. Greensmith
37 Lawrie’s meat science Sixth edition R. A. Lawrie
38 Yoghurt: Science and technology Second edition A. Y. Tamime and R. K. Robinson
39 New ingredients in food processing: Biochemistry and agriculture G. Linden and D. Lorient
40 Benders’ dictionary of nutrition and food technology Seventh edition D. A. Bender and A. E. Bender
41 Technology of biscuits, crackers and cookies Third edition D. Manley
42 Food processing technology: Principles and practice Second edition P. J. Fellows
43 Managing frozen foods Edited by C. J. Kennedy
44 Handbook of hydrocolloids Edited by G. O. Phillips and P. A. Williams
45 Food labelling Edited by J. R. Blanchfield
46 Cereal biotechnology Edited by P. C. Morris and J. H. Bryce
47 Food intolerance and the food industry Edited by T. Dean
48 The stability and shelf-life of food Edited by D. Kilcast and P. Subramaniam
49 Functional foods: Concept to product Edited by G. R. Gibson and C. M. Williams
50 Chilled foods: A comprehensive guide Second edition Edited by M. Stringer and C. Dennis
51 HACCP in the meat industry Edited by M. Brown
52 Biscuit, cracker and cookie recipes for the food industry D. Manley
53 Cereals processing technology Edited by G. Owens
54 Baking problems solved S. P. Cauvain and L. S. Young
55 Thermal technologies in food processing Edited by P. Richardson
56 Frying: Improving quality Edited by J. B. Rossell
57 Food chemical safety Volume 1: Contaminants Edited by D. Watson
58 Making the most of HACCP: Learning from others’ experience Edited by T. Mayes and S. Mortimore
59 Food process modelling Edited by L. M. M. Tijskens, M. L. A. T. M. Hertog and B. M. Nicolaï
60 EU food law: A practical guide Edited by K. Goodburn
61 Extrusion cooking: Technologies and applications Edited by R. Guy
62 Auditing in the food industry: From safety and quality to environmental and other audits Edited by M. Dillon and C. Griffith
63 Handbook of herbs and spices Volume 1 Edited by K. V. Peter
64 Food product development: Maximising success M. Earle, R. Earle and A. Anderson
65 Instrumentation and sensors for the food industry Second edition Edited by E. Kress-Rogers and C. J. B. Brimelow
66 Food chemical safety Volume 2: Additives Edited by D. Watson
67 Fruit and vegetable biotechnology Edited by V. Valpuesta
68 Foodborne pathogens: Hazards, risk analysis and...
| Erscheint lt. Verlag | 6.9.2014 |
|---|---|
| Sprache | englisch |
| Themenwelt | Medizin / Pharmazie ► Gesundheitsfachberufe |
| Medizin / Pharmazie ► Medizinische Fachgebiete ► Mikrobiologie / Infektologie / Reisemedizin | |
| Technik ► Elektrotechnik / Energietechnik | |
| Technik ► Lebensmitteltechnologie | |
| ISBN-10 | 0-85709-807-1 / 0857098071 |
| ISBN-13 | 978-0-85709-807-8 / 9780857098078 |
| Haben Sie eine Frage zum Produkt? |
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Buying eBooks from abroad
For tax law reasons we can sell eBooks just within Germany and Switzerland. Regrettably we cannot fulfill eBook-orders from other countries.
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