Impact of Processing on Food Safety.
Jackson, Lauren S., Mark G. Knize and Jeffrey N. Morgan, Eds.
ISBN 10: 0306460513 ISBN 13: 9780306460517
Edité par Kluwer Academic/Plenum, New York, 1999
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Description :
viii + 270 pp. Advances in Experimental Medicine and Biology. Rubber-stamped on front free endpaper. N° de réf. du vendeur 16189
Synopsis :
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.
Présentation de l'éditeur: This book represents a comprehensive overview of safety issues relating to food processing. There is a discussion of food processing and its effects on nutrtional quality, the formation of toxic compounds, and the destruction of detrimental contaminants. Topics also include the effects of processing on microbial safety and chemical safety of food.
Les informations fournies dans la section « A propos du livre » peuvent faire référence à une autre édition de ce titre.
Détails bibliographiques
Titre : Impact of Processing on Food Safety.
Éditeur : Kluwer Academic/Plenum, New York
Date d'édition : 1999
Reliure : Hardback
Etat : Very Good
Type de livre : book
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Impact of Processing on Food Safety [Advances in Experimental Medicine and Biology, Volume 459]
Edité par
Kluwer Academic / Plenum Publishers, New York., 1999
ISBN 10 : 0306460513
ISBN 13 : 9780306460517
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Hardcover. Etat : 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. N° de réf. du vendeur 1121022.06
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Impact of Processing on Food Safety
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Etat : Sehr gut. Zustand: Sehr gut | Seiten: 270 | Sprache: Englisch | Produktart: Bücher | 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. N° de réf. du vendeur 3021467/12
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Impact of Processing on Food Safety (Advances in Experimental Medicine and Biology, 459)
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Impact of Processing on Food Safety
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Gebunden. Etat : 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. N° de réf. du vendeur 458417642
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Impact of Processing on Food Safety
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Springer Us Apr 1999, 1999
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ISBN 13 : 9780306460517
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Buch. Etat : Neu. 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. N° de réf. du vendeur 9780306460517
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