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Techniques to Measure Food Safety and Quality : Microbial, Chemical, and Sensory

By: Mohidus Samad Khan; Mohammad Shafiur Rahman. Cham : Springer. 2021. eBook., Database: eBook Index

This book addresses the basic understanding of food contaminants and their sources, followed by the techniques to measure food safety and quality. It is divided into four parts: Part A - sources ...


Usability of Foldscope in Food Quality Assessment Device

By: Sumona Biswas; Shovan Barma. In: Pattern Recognition and Machine Intelligence : 8th International Conference, PReMI 2019, Tezpur, India, December 17-20, 2019, Proceedings, Part I. :490-498; Cham : Springer International Publishing, 2019. Language: English, Database: Springer Nature eBooks

This work focuses on the quality assessment of agricultural product based on microscopic image, generated by Foldscope. Microscopic image-based food quality assessment always be an efficient meth...


Combining Absolute and Relative Information in Studies on Food Quality

By: Marc Sader; Raúl Pérez-Fernández; Bernard De Baets. In: Information Processing and Management of Uncertainty in Knowledge-Based Systems. Theory and Foundations : 17th International Conference, IPMU 2018, Cádiz, Spain, June 11-15, 2018, Proceedings, Part II. :379-388; Cham : Springer International Publishing, 2018. Language: English, Database: Springer Nature eBooks

A common problem in food science concerns the assessment of the quality of food samples. Typically, a group of panellists is trained exhaustively on how to identify different quality indicators i...


Use of Pressure Activation in Food Quality Improvement

By: Toru Shigematsu. In: High Pressure Bioscience : Basic Concepts, Applications and Frontiers. :539-550; Dordrecht : Springer Netherlands, 2015. Language: English, Database: Springer Nature eBooks

Beside intensive studies on inactivation microorganisms by high hydrostatic pressure (HP) for food storage, pressure effects on property of food materials have also been studied based on knowledg...


Food Protein-Induced Enterocolitis Syndrome and Quality of Life

By: Ashley A. Dyer; Ozge Nur Aktas; Jialing Jiang; Christopher M. Warren; Ruchi S. Gupta. In: Food Protein Induced Enterocolitis (FPIES) : Diagnosis and Management. :177-189; Cham : Springer International Publishing, 2019. Language: English, Database: Springer Nature eBooks

Food protein-induced enterocolitis syndrome (FPIES) is a non-IgE-mediated food allergy that typically affects infants and young children. Currently, diagnostic tests for FPIES do not exist, and d...


Food Waste and Quality of Life

By: Paolo Corvo. In: Italian Studies on Quality of Life. :233-242; Cham : Springer International Publishing, 2018. Language: English, Database: Springer Nature eBooks

FAO affirms that food waste includes every health-safe edible substance which instead of being destined to human consumption is wasted, lost, degraded or consumed by parasites in every step of th...


Spectroscopy-Based Food Internal Quality Evaluation with XGBoost Algorithm

By: Lingling Li; Caihong Li; Yuan Wu; Yi Yang; Yixuan Zhang; Hairui Zhang; Bin Wu; Li Liu; Rong Xie. In: Web and Big Data : APWeb-WAIM 2018 International Workshops: MWDA, BAH, KGMA, DMMOOC, DS, Macau, China, July 23–25, 2018, Revised Selected Papers. :56-64; Cham : Springer International Publishing, 2018. Language: English, Database: Springer Nature eBooks

In this paper, the combination of Near-Infrared (NIR) spectroscopy and a novel forecasting algorithm called XGBoost was proposed for food internal quality evaluation. First, the original NIR spec...


Impact of Lean Manufacturing on Productivity and Quality in a Food Company

By: M. Victoria de la Fuente Aragón; Lorenzo Ros-McDonnell; Manuel Cardós Carboneras. In: Engineering Digital Transformation : Proceedings of the 11th International Conference on Industrial Engineering and Industrial Management. :159-166; Cham : Springer International Publishing, 2018. Language: English, Database: Springer Nature eBooks

This paper describes a project to increase a food manufacturer’s productivity by applying several Lean Manufacturing techniques to the company’s manufacturing organization and production quality....


Sensory Quality Assessment of Food Using Active Learning

By: Nhat-Vinh Lu; Van-Nam Huynh; Takaya Yuizono; Trung-Ky Nguyen. In: Integrated Uncertainty in Knowledge Modelling and Decision Making : 6th International Symposium, IUKM 2018, Hanoi, Vietnam, March 15-17, 2018, Proceedings. :203-213; Cham : Springer International Publishing, 2018. Language: English, Database: Springer Nature eBooks

The correctness of sensory assessment of food quality based on machine learning approach is significantly growing in the food industry. It contributes to an improvement of the food composition an...


Issues of Food Safety and Quality: Are 'Organic' Foods Better?

By: Gianna Ferretti; Davide Neri; Bruno Borsari. In: Nutrition Guide for Physicians and Related Healthcare Professionals. :273-282; Cham : Springer International Publishing, 2016. Language: English, Database: Springer Nature eBooks

The promotion of diets capable of insuring a balanced nutrient intake to enhance harmonious growth and health has become a priority in developed and in developing countries (Diet, nutrition and t...


Comparison of Three Different Biochemical Compositions of Foods in the Rainbow Trout (Onchorynchys mykiss) and Their Effect on Oum Er-Rbia River Water Quality (Morocco)

By: Khadija Ouaissa; Assia Kritihi; Youness Oumessoud; Abdelaziz Maychal; Mustapha Hasnaoui. In: Recent Advances in Environmental Science from the Euro-Mediterranean and Surrounding Regions : Proceedings of Euro-Mediterranean Conference for Environmental Integration (EMCEI-1), Tunisia 2017. :767-769; Cham : Springer International Publishing, 2017. Language: English, Database: Springer Nature eBooks

Aquaculture is a sector of food production that has evolved significantly in recent years. The sustainability of fish farming is today confronted with a regulatory constraint of environmental pro...


Triticale for Food—The Quality Driver

By: Henryk Woś; Witold Brzeziński. In: Triticale. :213-232; Cham : Springer International Publishing, 2015. Language: English, Database: Springer Nature eBooks

In the paper was presented possibility of using triticale flour to baking bread and cookies. We described the way to create triticale line BOH 1512 (Panteon) of good bread-making quality and a hi...


Food Matrix Structure Quality Preservation: Water Removal Operation Conditions Control During Convective Drying

By: H. Necoechea-Mondragón; D. Y. Morales-Delgado; E. Parada-Arias; M. Cornejo-Mazón; D. I. Téllez-Medina. In: Water Stress in Biological, Chemical, Pharmaceutical and Food Systems. :637-645; New York, NY : Springer New York, 2015. Language: English, Database: Springer Nature eBooks

Food product development (FPD) is a systematic task with the objective of generating new products by either modifying any existing or producing a new and original one. Driven by consumers’ expect...