000 03993nam a22004455i 4500
001 978-0-387-34124-8
003 DE-He213
005 20161121231057.0
007 cr nn 008mamaa
008 100301s2006 xxu| s |||| 0|eng d
020 _a9780387341248
_9978-0-387-34124-8
024 7 _a10.1007/978-0-387-34124-8
_2doi
050 4 _aTP248.65.F66
072 7 _aTDCT
_2bicssc
072 7 _aTEC012000
_2bisacsh
082 0 4 _a641.3
_223
082 0 4 _a664
_223
245 1 0 _aOdors in the Food Industry
_h[electronic resource] /
_cedited by Xavier Nicolay.
264 1 _aBoston, MA :
_bSpringer US,
_c2006.
300 _aXIV, 162 p.
_bonline resource.
336 _atext
_btxt
_2rdacontent
337 _acomputer
_bc
_2rdamedia
338 _aonline resource
_bcr
_2rdacarrier
347 _atext file
_bPDF
_2rda
505 0 _aOdor Problems in the Food Industry -- Odor Measurement -- Preconcentration Prior to Gas Chromatography -- The Application of Intelligent Sensor Array for Air Pollution Control in the Food Industry -- Electronic-Nose Technology: Application for Quality Evaluation in the Fish Industry -- Odors Prevention in the Food Industry -- Odors Treatment: Physicochemical Technologies -- Odors Treatment: Biological Technologies.
520 _aThe ISEKI-Food book series is a collection where various aspects of food safety and environmental issues are introduced and reviewed by scientists specializing in the field. In all of the books a special emphasis is placed on including case studies applicable to each specific topic. The books are intended for graduate students and senior level undergraduate students as well as professionals and researchers interested in food safety and environmental issues applicable to food safety. "ISEKI-Food" is an acronym for "Integrating Safety and Environmental Knowledge Into Food Studies". Participants in the ISEKI-Food network, coordinated by Professor Cristina Silva at The Catholic University of Portugal, come from 29 countries in Europe and most of the institutes and universities involved with Food Science education at the university level in Europe are represented. Some international companies and non teaching institutions have also participated in the network. The main objectives of ISEKI-Food are to improve the harmonization of studies in food science and engineering in Europe and to develop and adapt food science curricula emphasizing the inclusion of safety and environmental topics. Odors in the Food Industry, the second volume of the ISEKI-Food book series, discusses the diverse questions raised by odors in the food industry and the closely related Volatile Organic Compounds. Topics range from perception of the issue to implementation of regulations, from prevention of the problems to their possible treatment, through specific case studies and analysis methods illustrating the different measurement technologies. The goal is to raise future industrial decision-makers’ awareness in odors and air pollution problems and present the appropriate tools to better apprehend and manage odors problems, should they ever be confronted with this type of situation whether as a victim or as a liable actor. About the Editor Xavier Nicolay is a head researcher at the environmental department at the Institut Meurice in Brussels, Belgium. About the Series Editor Kristberg Kristbergsson is Professor of Food Science at the Department of Food Science and Human Nutrition at the University of Iceland, Iceland. .
650 0 _aChemistry.
650 0 _aFood
_xBiotechnology.
650 0 _aEnvironment.
650 1 4 _aChemistry.
650 2 4 _aFood Science.
650 2 4 _aEnvironment, general.
700 1 _aNicolay, Xavier.
_eeditor.
710 2 _aSpringerLink (Online service)
773 0 _tSpringer eBooks
776 0 8 _iPrinted edition:
_z9780387335100
856 4 0 _uhttp://dx.doi.org/10.1007/978-0-387-34124-8
912 _aZDB-2-CMS
950 _aChemistry and Materials Science (Springer-11644)
999 _c508208
_d508208