Artículos relacionados a Impact of Processing on Food Safety: 459 (Advances...
Impact of Processing on Food Safety: 459 (Advances in Experimental Medicine and Biology, 459) - Tapa dura
Libro 116 de 544: Advances in Experimental Medicine and Biology
Sinopsis
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.
"Sinopsis" puede pertenecer a otra edición de este libro.
Reseña del editor
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.
Reseña del editor
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.
"Sobre este título" puede pertenecer a otra edición de este libro.
Resultados de la búsqueda para Impact of Processing on Food Safety: 459 (Advances...
Imagen de archivo
Impact of Processing on Food Safety [Advances in Experimental Medicine and Biology, Volume 459]
Publicado por
Kluwer Academic / Plenum Publishers, New York., 1999
ISBN 10: 0306460513
ISBN 13: 9780306460517
Antiguo o usado
Tapa dura
Librería: Tiber Books, Cockeysville, MD, Estados Unidos de America
Calificación del vendedor: 4 de 5 estrellas
Hardcover. Condición: 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. Nº de ref. del artículo: 1121022.06
Comprar usado
EUR 86,51
Envío por EUR 4,91
Se envía dentro de Estados Unidos de America
Se envía dentro de Estados Unidos de America
Cantidad disponible: 1 disponibles
Imagen de archivo
Impact of Processing on Food Safety
Librería: GreatBookPrices, Columbia, MD, Estados Unidos de America
Calificación del vendedor: 5 de 5 estrellas
Condición: As New. Unread book in perfect condition. Nº de ref. del artículo: 1803313
Comprar usado
EUR 193,45
Envío por EUR 2,36
Se envía dentro de Estados Unidos de America
Se envía dentro de Estados Unidos de America
Cantidad disponible: 15 disponibles
Imagen del vendedor
Impact of Processing on Food Safety
Librería: moluna, Greven, Alemania
Calificación del vendedor: 5 de 5 estrellas
Gebunden. Condición: 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. Nº de ref. del artículo: 458417642
Comprar nuevo
EUR 180,97
Envío por EUR 48,99
Se envía de Alemania a Estados Unidos de America
Se envía de Alemania a Estados Unidos de America
Cantidad disponible: Más de 20 disponibles
Imagen de archivo
Impact of Processing on Food Safety
Librería: GreatBookPrices, Columbia, MD, Estados Unidos de America
Calificación del vendedor: 5 de 5 estrellas
Condición: New. Nº de ref. del artículo: 1803313-n
Comprar nuevo
EUR 239,29
Envío por EUR 2,36
Se envía dentro de Estados Unidos de America
Se envía dentro de Estados Unidos de America
Cantidad disponible: 15 disponibles
Imagen de archivo
Impact of Processing on Food Safety
Publicado por
Springer Us, 1999
ISBN 10: 0306460513
ISBN 13: 9780306460517
Antiguo o usado
Tapa dura
Librería: Buchpark, Trebbin, Alemania
Calificación del vendedor: 5 de 5 estrellas
Condición: 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. Nº de ref. del artículo: 3021467/12
Comprar usado
EUR 145,51
Envío por EUR 105,00
Se envía de Alemania a Estados Unidos de America
Se envía de Alemania a Estados Unidos de America
Cantidad disponible: 1 disponibles
Imagen del vendedor
Impact of Processing on Food Safety
Librería: AHA-BUCH GmbH, Einbeck, Alemania
Calificación del vendedor: 5 de 5 estrellas
Buch. Condición: 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. Nº de ref. del artículo: 9780306460517
Comprar nuevo
EUR 241,96
Envío por EUR 35,00
Se envía de Alemania a Estados Unidos de America
Se envía de Alemania a Estados Unidos de America
Cantidad disponible: 2 disponibles