9780841229525 - Chemistry of Food, Food Supplements, and Food Contact Materials: From Production to Plate (ACS Symposium Series) de BENVENUTO (8 resultados)

Hardcover. Condición: Like New. Like New. book.

Condición: New. Presents a comprehensive background of the chemistry behind the food system, from implementating new advancements, to food production, to national distribution.&Uumlber den AutorrnrnMark Benvenuto is a Professor of Chemistry at the Universi.

Buch. Condición: Neu. Neuware - For more than a century, national and international governing bodies have had some involvement in regulating the quality and safety of food during production and delivery. Since the beginnings of this 'modern' food regulation in the early 20th century, the way that food is produced, packaged and distributed has changed drastically. It is difficult to determine if technological advances in the areas of polymer science, refrigeration, and transportation have driven theglobalization of the food supply or if the food industry has drawn from these technologies to satisfy consumer's desire and need.Ensuring the safety of food requires a complex and ever-changing set of interactions between producers, distributors, consumers and regulators. As advances are made in packaging and food additives, as food distributions systems evolve to meet consumer needs, or as these respond to environmental and population changes, adjustments to regulatory systems may become necessary. Analytical, environmental and materials chemistry can often play important roles in responding to these changes and incontinuing to help with the improvement of food safety and security. These five co-editors bring their respective expertise to the subject of the food system and the chemical advancements behind it.

Hardcover. Condición: Brand New. 121 pages. 8.00x5.00x0.25 inches. In Stock.

Condición: New. This is a Brand-new US Edition. This Item may be shipped from US or any other country as we have multiple locations worldwide.

HRD. Condición: New. New Book. Shipped from UK. THIS BOOK IS PRINTED ON DEMAND. Established seller since 2000.

HRD. Condición: New. New Book. Delivered from our UK warehouse in 4 to 14 business days. THIS BOOK IS PRINTED ON DEMAND. Established seller since 2000.

Hardcover. Condición: new. Hardcover. For more than a century, national and international governing bodies have had some involvement in regulating the quality and safety of food during production and delivery. Since the beginnings of this "modern" food regulation in the early 20th century, the way that food is produced, packaged and distributed has changed drastically. It is difficult to determine if technological advances in the areas of polymer science, refrigeration, and transportation have driventhe globalization of the food supply or if the food industry has drawn from these technologies to satisfy consumer's desire and need.Ensuring the safety of food requires a complexand ever-changing set of interactions between producers, distributors, consumers and regulators. As advances are made in packaging and food additives, as food distributions systems evolve to meet consumer needs, or as these respond to environmental and population changes, adjustments to regulatory systems may become necessary. Analytical, environmental and materials chemistry can often play important roles in responding to these changes and in continuing to help with the improvement of foodsafety and security. These five co-editors bring their respective expertise to the subject of the food system and the chemical advancements behind it. Presents a comprehensive background of the chemistry behind the food system, from implementating new advancements, to food production, to national distribution. This item is printed on demand. Shipping may be from our UK warehouse or from our Australian or US warehouses, depending on stock availability.