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A compendium of food-microscopy with sections on drugs, water, and tobacco
1909
Clayton, Edwy Godwin | Hassall, Arthur Hill
State-of-the-art in terahertz sensing for food and water security – A comprehensive review النص الكامل
2019
Ren, Aifeng | Zahid, Adnan | Fan, Dou | Yang, Xiaodong | Imran, Muhammad Ali | Alomainy, Akram | Abbasi, Qammer H.
Recently, there has been a dramatic change in the field of terahertz (THz) technology. The recent advancements in the THz radiation sector considering generation, manipulation and detection have brought revolution in this field, which enable the integration of THz sensing systems into real-world. The THz technology presents detection techniques and various issues, while providing significant opportunities for sensing food and water contamination detection.Many researchers around the world have exploited the potential of invaluable new applications of THz sensing ranging from surveillance, healthcare and recently for food and water contamination detection. The microbial pollution in water and food is one the crucial issues with regard to the sanitary state for drinking water and daily consumption of food. To address this risk, the detection of microbial contamination is of utmost importance, since the consumption of insanitary or unhygienic food can lead to catastrophic illness.This paper presents a first-time review of the open literature covering the advances in the THz sensing for microbiological contamination of food and water, in addition to state-of-the-art in network architectures, applications and recent industrial developments. With unique superiority, the THz non-destructive detection technology in food inspection and water contamination detection is emerging as a new area of study. With the great progress, some important challenges and future research directions are presented within the field.
اظهر المزيد [+] اقل [-]Actividad de agua y pH de los distintos alimentos elaborados o semielaborados en los establecimientos de restauracion social.
1997
Mateo J.
Se han medido el pH y la aw de distintos preparados alimenticios elaborados en establecimientos dedicados a la restauracion social. Ambos parametros son considerados como factores inhibidores del desarrollo microbiano. Los alimentos elaborados o semielaborados se clasificaron en varios grupos: hortalizas, legumbres, cereales y derivados -arroz y pasta-, pescados y mariscos, carnes y productos carnicos, huevos y ovoproductos y miscelaneos -salsas, sopas...-.
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