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Impact of Processing on Food Safety [Advances in Experimental Medicine and Biology, Volume 459]
Jackson, Lauren S.; Knize, Mark G.; Morgan, Jeffrey N., eds.
Sprache: Englisch
Verlag: Kluwer Academic / Plenum Publishers, New York., 1999
Serie: Advances in Experimental Medicine and Biology, Buch 116 von 544. Buch 116 von 544 - Advances in Experimental Medicine and Biology
- Hardcover
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Hardcover. Zustand: 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 Pr…ocessing on Food Safety, held April 14-18, 1997, in San Francisco, CA.
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
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Sprache: Englisch
Verlag: Springer, 1999
Serie: Advances in Experimental Medicine and Biology, Buch 116 von 544. Buch 116 von 544 - Advances in Experimental Medicine and Biology
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Impact of Processing on Food Safety
Jackson, Lauren S. (EDT); Knize, Mark G. (EDT); Morgan, Jeffrey N. (EDT); American Chemical Society Symposium on Impact of Processing on Food sa (COR)
Sprache: Englisch
Verlag: Springer, 1999
Serie: Advances in Experimental Medicine and Biology, Buch 116 von 544. Buch 116 von 544 - Advances in Experimental Medicine and Biology
- Hardcover
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Impact of Processing on Food Safety
Jackson, Lauren S. (EDT); Knize, Mark G. (EDT); Morgan, Jeffrey N. (EDT)
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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Impact of Processing on Food Safety
Jackson, Lauren S. (EDT); Knize, Mark G. (EDT); Morgan, Jeffrey N. (EDT)
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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Impact of Processing on Food Safety
Jackson, Lauren S. (EDT); Knize, Mark G. (EDT); Morgan, Jeffrey N. (EDT); American Chemical Society Symposium on Impact of Processing on Food sa (COR)
Sprache: Englisch
Verlag: Springer, 1999
Serie: Advances in Experimental Medicine and Biology, Buch 116 von 544. Buch 116 von 544 - Advances in Experimental Medicine and Biology
- Hardcover
Anbieter: GreatBookPrices, Columbia, MD, USAGreatBookPrices
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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, 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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Zustand: New. pp. 284.
Sprache: Englisch
Verlag: Springer US, 1999
Serie: Advances in Experimental Medicine and Biology, Buch 116 von 544. Buch 116 von 544 - Advances in Experimental Medicine and Biology
- Hardcover
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Gebunden. Zustand: 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.
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.
Sprache: Englisch
Verlag: Springer Us, 1999
Serie: Advances in Experimental Medicine and Biology, Buch 116 von 544. Buch 116 von 544 - Advances in Experimental Medicine and Biology
- Hardcover
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Zustand: 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.
Sprache: Englisch
Verlag: Springer Nature B.V. Apr 1999, 1999
Serie: Advances in Experimental Medicine and Biology, Buch 116 von 544. Buch 116 von 544 - Advances in Experimental Medicine and Biology
- Hardcover
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Buch. Zustand: 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, gove…rnment, 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.
Sprache: Englisch
Verlag: Springer, 2012
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Sprache: Englisch
Verlag: Springer US, 2012
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Zustand: 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, which… was held April 16-17, 1997.
Sprache: Englisch
Verlag: Springer US Sep 2012, 2012
Serie: Advances in Experimental Medicine and Biology, Buch 116 von 544. Buch 116 von 544 - Advances in Experimental Medicine and Biology
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Taschenbuch. Zustand: 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 brough…t 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.
Sprache: Englisch
Verlag: Springer, Humana Sep 2012, 2012
Serie: Advances in Experimental Medicine and Biology, Buch 116 von 544. Buch 116 von 544 - Advances in Experimental Medicine and Biology
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Taschenbuch. Zustand: 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 to…gether 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.
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
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