9781461372011 - impact of processing on food safety: 459 (10 risultati)
Lingua: Inglese
Editore: Springer 2012
Serie: Advances in Experimental Medicine and Biology, Libro 116 di 544. Libro 116 di 544 - Advances in Experimental Medicine and Biology
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Condizione: New. pp. 284.
Altre immaginiLingua: Inglese
Editore: Springer 2012
Serie: Advances in Experimental Medicine and Biology, Libro 116 di 544. Libro 116 di 544 - Advances in Experimental Medicine and Biology
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Taschenbuch. Condizione: Neu. Impact of Processing on Food Safety | Lauren S. Jackson (u. a.) | Taschenbuch | viii | Englisch | 2012 | Springer | EAN 9781461372011 | Verantwortliche Person für die EU: Springer Verlag GmbH, Tiergartenstr. 17, 69121 Heidelberg, juergen[dot]hartmann[at]springer[dot]com | Anbieter: preigu.
Lingua: Inglese
Editore: Springer, Humana 2012
Serie: Advances in Experimental Medicine and Biology, Libro 116 di 544. Libro 116 di 544 - Advances in Experimental Medicine and Biology
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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.
Lingua: Inglese
Editore: Springer 2012
Serie: Advances in Experimental Medicine and Biology, Libro 116 di 544. Libro 116 di 544 - Advances in Experimental Medicine and Biology
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Condizione: new. Questo è un articolo print on demand.
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Editore: Springer US Sep 2012 2012
Serie: Advances in Experimental Medicine and Biology, Libro 116 di 544. Libro 116 di 544 - Advances in Experimental Medicine and Biology
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Da: BuchWeltWeit Ludwig Meier e.K., Bergisch Gladbach, GermaniaBuchWeltWeit Ludwig Meier e.K.
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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 bro…ught 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.
Lingua: Inglese
Editore: Springer US 2012
Serie: Advances in Experimental Medicine and Biology, Libro 116 di 544. Libro 116 di 544 - Advances in Experimental Medicine and Biology
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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, wh…ich was held April 16-17, 1997.
Lingua: Inglese
Editore: Springer 2012
Serie: Advances in Experimental Medicine and Biology, Libro 116 di 544. Libro 116 di 544 - Advances in Experimental Medicine and Biology
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Condizione: New. PRINT ON DEMAND pp. 284.
Lingua: Inglese
Editore: Springer 2012
Serie: Advances in Experimental Medicine and Biology, Libro 116 di 544. Libro 116 di 544 - Advances in Experimental Medicine and Biology
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Condizione: New. Print on Demand pp. 284 67:B&W 6.69 x 9.61 in or 244 x 170 mm (Pinched Crown) Perfect Bound on White w/Gloss Lam.
Lingua: Inglese
Editore: Springer, Humana Sep 2012 2012
Serie: Advances in Experimental Medicine and Biology, Libro 116 di 544. Libro 116 di 544 - Advances in Experimental Medicine and Biology
- Brossura
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Taschenbuch. Condizione: Neu. This item is printed on demand - Print on Demand Titel. 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.Springer-Verlag KG, Sachsenplatz 4-6, 1201 Wien 284 pp. Englisch.
