Khan Mohidus Samad (50 results)

Hardcover. Condition: Very Good. This bookpresents an in depth study of different aspects of pesticide use in food production. The text covers the sources of pesticide residues in foods, relevant health and environmental concerns, degradation of pesticides after their use, and available laws and regulations to regulate pesticide use. In addition, different pesticide management techniques, such as: reduction of pesticide residues in grains and foods, alternatives to conventional pesticides, and prospects of organic farming are also covered.Pesticide Residue in Foods: Sources, Management, and Controlaims to raise awareness of the proper use of these chemicals in order to lower residue in foods and reduce risk for consumers.…

Condition: New. In English.

Condition: New. In English.

Taschenbuch. Condition: Neu. Pesticide Residue in Foods | Sources, Management, and Control | Mohidus Samad Khan (u. a.) | Taschenbuch | ix | Englisch | 2018 | Springer | EAN 9783319849621 | Verantwortliche Person für die EU: Springer Verlag GmbH, Tiergartenstr. 17, 69121 Heidelberg, juergen[dot]hartmann[at]springer[dot]com | Anbieter: preigu. …

Taschenbuch. Condition: Neu. Druck auf Anfrage Neuware - Printed after ordering - This book presents an in depth study of different aspects of pesticide use in food production. The text covers the sources of pesticide residues in foods, relevant health and environmental concerns, degradation of pesticides after their use, and available laws and regulations to regulate pesticide use. In addition, different pesticide management techniques, such as: reduction of pesticide residues in grains and foods, alternatives to conventional pesticides, and prospects of organic farming are also covered.Pesticide Residue in Foods: Sources, Management, and Control aims to raise awareness of the proper use of these chemicals in order to lower residue in foods and reduce risk for consumers.…

Buch. Condition: Neu. Druck auf Anfrage Neuware - Printed after ordering - This bookpresents an in depth study of different aspects of pesticide use in food production. The text covers the sources of pesticide residues in foods, relevant health and environmental concerns, degradation of pesticides after their use, and available laws and regulations to regulate pesticide use. In addition, different pesticide management techniques, such as: reduction of pesticide residues in grains and foods, alternatives to conventional pesticides, and prospects of organic farming are also covered.Pesticide Residue in Foods: Sources, Management, and Controlaims to raise awareness of the proper use of these chemicals in order to lower residue in foods and reduce risk for consumers.…

Condition: New. Softcover reprint of the original 1st ed. 2017 edition NO-PA16APR2015-KAP.

Condition: New.

Hardcover. Condition: Brand New. 212 pages. 9.25x6.10x0.71 inches. In Stock.

Paperback. Condition: Like New. LIKE NEW. SHIPS FROM MULTIPLE LOCATIONS. book.

Condition: New.

Taschenbuch. Condition: Neu. Techniques to Measure Food Safety and Quality | Microbial, Chemical, and Sensory | Mohidus Samad Khan (u. a.) | Taschenbuch | xii | Englisch | 2022 | Springer | EAN 9783030686383 | Verantwortliche Person für die EU: Springer Verlag GmbH, Tiergartenstr. 17, 69121 Heidelberg, juergen[dot]hartmann[at]springer[dot]com | Anbieter: preigu.…

Condition: New.

Condition: New.

Condition: New. In English.

Condition: New. In English.

Condition: New.

Buch. Condition: Neu. Druck auf Anfrage Neuware - Printed after ordering - 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 of contaminants in foods, their associated health risks, and integrated management and alternative options to minimize contaminants; Part B - Technological assessment of conventional methods and selected advanced methods for the detection, identification and enumeration of microbial contaminates; Part C - Technological assessment of different chemical measurements techniques; and Part D - Technological assessment of different instrumental techniques to assess sensory properties of foods.Food safety is a growing concern due to the increase in food-borne illnesses caused by food adulteration, excessive use of pesticides, use of chemical preservatives and artificial fruit ripening agents, microbial contaminations, and improper food handling. Chemical contaminants in food could be transferred from environmental or agrochemical sources, personal care products, and other by-products of water disinfects. In addition, microbial food safety can be threatened due to the presence of many pathogens, such as Salmonella,Escherichia coli,Clostridium botulinum,Staphylococcus aureus, andListeria monocytogenesin foods. Globally, strict regulations are imposed to limit the potential contaminants in foods. Development of accurate, rapid, and inexpensive approaches to test food contamination and adulteration would be highly valued to ensure global food safety. There are existing processes to ensure safety of food products from chemical and microbial contaminants. Apart from the existing measurement technologies, varieties of new techniques are also being emerged and these could be potential to ensure food safety and quality. In addition to chemical and microbial properties, sensory properties such as texture, mouthfeel, flavor, and taste, are among the most important attributes of food products to ensure their acceptability by consumers. Two approaches are available to evaluate sensory properties of food products, namely subjective and objective analyses. The responses are perceived by all five senses: smell, taste, sight, touch, and hearing. The approach used in sensory evaluation varies depending on the types of foods and the ultimate goal of the testing. Sensory attributes are the most important quality parameters after ensuring the safety of foods. …

Taschenbuch. Condition: Neu. Druck auf Anfrage Neuware - Printed after ordering - 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 of contaminants in foods, their associated health risks, and integrated management and alternative options to minimize contaminants; Part B - Technological assessment of conventional methods and selected advanced methods for the detection, identification and enumeration of microbial contaminates; Part C - Technological assessment of different chemical measurements techniques; and Part D - Technological assessment of different instrumental techniques to assess sensory properties of foods.Food safety is a growing concern due to the increase in food-borne illnesses caused by food adulteration, excessive use of pesticides, use of chemical preservatives and artificial fruit ripening agents, microbial contaminations, and improper food handling. Chemical contaminants in food could be transferred from environmental or agrochemical sources, personal care products, and other by-products of water disinfects. In addition, microbial food safety can be threatened due to the presence of many pathogens, such as Salmonella,Escherichia coli,Clostridium botulinum,Staphylococcus aureus, andListeria monocytogenesin foods. Globally, strict regulations are imposed to limit the potential contaminants in foods. Development of accurate, rapid, and inexpensive approaches to test food contamination and adulteration would be highly valued to ensure global food safety. There are existing processes to ensure safety of food products from chemical and microbial contaminants. Apart from the existing measurement technologies, varieties of new techniques are also being emerged and these could be potential to ensure food safety and quality. In addition to chemical and microbial properties, sensory properties such as texture, mouthfeel, flavor, and taste, are among the most important attributes of food products to ensure their acceptability by consumers. Two approaches are available to evaluate sensory properties of food products, namely subjective and objective analyses. The responses are perceived by all five senses: smell, taste, sight, touch, and hearing. The approach used in sensory evaluation varies depending on the types of foods and the ultimate goal of the testing. Sensory attributes are the most important quality parameters after ensuring the safety of foods.…

Hardcover. Condition: New. NEW. SHIPS FROM MULTIPLE LOCATIONS. book.

Condition: New.

Condition: New.

Paperback. Condition: Brand New. 489 pages. 9.25x6.10x1.10 inches. In Stock.

Hardcover. Condition: Brand New. 489 pages. 9.25x6.10x1.30 inches. In Stock.

Condition: New.

Kartoniert / Broschiert. Condition: New. Dieser Artikel ist ein Print on Demand Artikel und wird nach Ihrer Bestellung fuer Sie gedruckt. Autor/Autorin: Khan Mohidus SamadProf G Garnier, Dr. W Shen and Dr. MS Khan have developed a unique bioactive paper research program in Monash University. Their works contribute to the cheap manufacturing of high quality bioassays and paper diag.…

Taschenbuch. Condition: Neu. nach der Bestellung gedruckt Neuware - Printed after ordering - The fundamental and applied engineering issues to develop stable and functional bioactive papers for health and environmental diagnostics are investigated. Enzymes are directly physisorbed on paper or retained on paper with a polymer. The reactivity and the thermal stability of enzymatic papers are quantified using an advanced colorimetric technique. Paper bioassays to identify antigens and antibodies in a biofluid, such as blood, are investigated. The blood typing using a low cost paper diagnostic is shown. The feasibility of thermal ink jet printing is illustrated for the precise deposition of biomolecules on paper and polymers. Microfluidic channels are also printed on paper to demonstrate the concept of paper diagnostic devices. Liquid- liquid and solid-liquid interactions that involve ink jet printing of biomolecules onto paper are quantified and modelled. This study validates paper as a bioactive support. The ink jet printing is shown as a convenient technique which can be scaled up for diagnostic and industrial applications.…

Condition: new. Questo è un articolo print on demand.

Condition: new. Questo è un articolo print on demand.

Buch. Condition: Neu. This item is printed on demand - it takes 3-4 days longer - Neuware -This bookpresents an in depth study of different aspects of pesticide use in food production. The text covers the sources of pesticide residues in foods, relevant health and environmental concerns, degradation of pesticides after their use, and available laws and regulations to regulate pesticide use. In addition, different pesticide management techniques, such as: reduction of pesticide residues in grains and foods, alternatives to conventional pesticides, and prospects of organic farming are also covered.Pesticide Residue in Foods: Sources, Management, and Controlaims to raise awareness of the proper use of these chemicals in order to lower residue in foods and reduce risk for consumers. 212 pp. Englisch.…