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Editore: Kluwer Academic/Plenum, New York, 1999
ISBN 10: 0306460513ISBN 13: 9780306460517
Da: Research Ink, Takoma Park, MD, U.S.A.
Libro
Hardback. Condizione: Very Good. viii + 270 pp. Advances in Experimental Medicine and Biology. Rubber-stamped on front free endpaper. book.
Editore: Kluwer Academic / Plenum Publishers, New York., 1999
ISBN 10: 0306460513ISBN 13: 9780306460517
Da: Tiber Books, Cockeysville, MD, U.S.A.
Libro
Hardcover. Condizione: Very Good. 8vo, hardcover. No dj, as issued. Vg condition. Non-circulating ex-lib copy w/ label inside cover, exterior labels neatly removed (only markings); contents quite bright & clean, binding tight, covers glossy. viii, 270 p., illus. Proceedings of the American Chemical Society Symposium on Impact of Processing on Food Safety, held April 14-18, 1997, in San Francisco, CA.
Editore: Springer US, 2012
ISBN 10: 1461372011ISBN 13: 9781461372011
Da: AHA-BUCH GmbH, Einbeck, Germania
Libro
Taschenbuch. Condizione: Neu. Druck auf Anfrage Neuware - Printed after ordering - The contents of this book are the proceedings of the ACS symposium, 'Impact of Processing on Food Safety,' which was held April 16-17, 1997, at the American Chemical Society National Meeting in San Francisco, CA. This symposium brought together re searchers from diverse backgrounds in academia, government, and industry. Twenty speakers discussed topics ranging from the regulatory aspects of food processing to the microbiological and chemical changes in food during processing. The main goal of food processing is to improve the microbial safety of food by de stroying pathogenic and spoilage organisms. Food processing can also improve food safety by destroying or eliminating naturally occurring toxins, chemical contaminants, and antinutritive factors. Unfortunately, processing can also cause chemical changes that result in the formation of toxic or antinutritive factors. The purpose of this book is to summarize our knowledge of both the beneficial and deleterious effects of processing. Chapter I con siders the consumer's perceptions about food contaminants and food processing. Chapter 2 summarizes the effects of traditional and nontraditional processing methods on microor ganisms in food. Chapters 3-6 review the effects of processing on lipids (fatty acids and cholesterol) in food. Changes in the nutritive value of vitamins and minerals as a result of processing are discussed in chapter 7. Chapter 8 concentrates on how processing reduces the allergenicity of some foods.
Editore: Springer, 1999
ISBN 10: 0306460513ISBN 13: 9780306460517
Da: booksXpress, Bayonne, NJ, U.S.A.
Libro
Hardcover. Condizione: new.
Editore: Springer, 2012
ISBN 10: 1461372011ISBN 13: 9781461372011
Da: Lucky's Textbooks, Dallas, TX, U.S.A.
Libro
Condizione: New.
Editore: Springer, 1999
ISBN 10: 0306460513ISBN 13: 9780306460517
Da: Lucky's Textbooks, Dallas, TX, U.S.A.
Libro
Condizione: New.
Editore: Springer, 1999
ISBN 10: 0306460513ISBN 13: 9780306460517
Da: Ria Christie Collections, Uxbridge, Regno Unito
Libro Print on Demand
Condizione: New. PRINT ON DEMAND Book; New; Fast Shipping from the UK. No. book.
Editore: Springer, 2012
ISBN 10: 1461372011ISBN 13: 9781461372011
Da: Ria Christie Collections, Uxbridge, Regno Unito
Libro Print on Demand
Condizione: New. PRINT ON DEMAND Book; New; Fast Shipping from the UK. No. book.
Editore: Springer US Sep 2012, 2012
ISBN 10: 1461372011ISBN 13: 9781461372011
Da: BuchWeltWeit Ludwig Meier e.K., Bergisch Gladbach, Germania
Libro Print on Demand
Taschenbuch. Condizione: Neu. This item is printed on demand - it takes 3-4 days longer - Neuware -The contents of this book are the proceedings of the ACS symposium, 'Impact of Processing on Food Safety,' which was held April 16-17, 1997, at the American Chemical Society National Meeting in San Francisco, CA. This symposium brought together re searchers from diverse backgrounds in academia, government, and industry. Twenty speakers discussed topics ranging from the regulatory aspects of food processing to the microbiological and chemical changes in food during processing. The main goal of food processing is to improve the microbial safety of food by de stroying pathogenic and spoilage organisms. Food processing can also improve food safety by destroying or eliminating naturally occurring toxins, chemical contaminants, and antinutritive factors. Unfortunately, processing can also cause chemical changes that result in the formation of toxic or antinutritive factors. The purpose of this book is to summarize our knowledge of both the beneficial and deleterious effects of processing. Chapter I con siders the consumer's perceptions about food contaminants and food processing. Chapter 2 summarizes the effects of traditional and nontraditional processing methods on microor ganisms in food. Chapters 3-6 review the effects of processing on lipids (fatty acids and cholesterol) in food. Changes in the nutritive value of vitamins and minerals as a result of processing are discussed in chapter 7. Chapter 8 concentrates on how processing reduces the allergenicity of some foods. 284 pp. Englisch.
Editore: Springer US, 2012
ISBN 10: 1461372011ISBN 13: 9781461372011
Da: moluna, Greven, Germania
Libro Print on Demand
Condizione: New. Dieser Artikel ist ein Print on Demand Artikel und wird nach Ihrer Bestellung fuer Sie gedruckt. Proceedings of an American Chemical Society symposium held in San Francisco, California, April 14 - 18, 1997 The contents of this book are the proceedings of the ACS symposium, Impact of Processing on Food Safety, which was held April 16-17, 1997, at.
Editore: Springer US, 1999
ISBN 10: 0306460513ISBN 13: 9780306460517
Da: moluna, Greven, Germania
Libro
Gebunden. Condizione: New. Proceedings of an American Chemical Society symposium held in San Francisco, California, April 14 - 18, 1997 The contents of this book are the proceedings of the ACS symposium, Impact of Processing on Food Safety, which was held April 16-17, 1997.