9781461372011 - impact of processing on food safety (advances in experimental medicine and biology, band 459) (3 Ergebnisse)
Sprache: Englisch
Verlag: Springer, 2012
Serie: Advances in Experimental Medicine and Biology, Buch 116 von 544. Buch 116 von 544 - Advances in Experimental Medicine and Biology
- Softcover
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Weitere BilderSprache: Englisch
Verlag: Springer, 2012
Serie: Advances in Experimental Medicine and Biology, Buch 116 von 544. Buch 116 von 544 - Advances in Experimental Medicine and Biology
- Softcover
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Taschenbuch. Zustand: 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.
Sprache: Englisch
Verlag: Springer, Humana, 2012
Serie: Advances in Experimental Medicine and Biology, Buch 116 von 544. Buch 116 von 544 - Advances in Experimental Medicine and Biology
- Softcover
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Taschenbuch. Zustand: 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 se…archers 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.
