Diæt og ernæring
Se alle bogdetaljer →
Chemistry and Hygiene of Food Gases
Udgivet af Springer Nature Switzerland AG
ISBN
9783030352271
Om denne bog
This book focuses on the use of food gases in the food industry, their different applications and their role in food processing, packaging and transportation. Since these gases come into contact with food, they must comply with strict of labeling, purity and hygiene standards in order to ensure food safety.The book dis…
Boghandelspriser
| Boghandel | Titel | Format | ISBN | Pris | Lagerstatus | Levering | |
|---|---|---|---|---|---|---|---|
Ingen boghandelstilbud endnuVi har titlen i kataloget. Priser vises her, når boghandlere lister den. |
|||||||
5
0
4
0
3
0
2
0
1
0
0%
Anbefaler
0
Verificeret
Ingen anmeldelser endnu
Bogdetaljer
Forfatter
Giovanni Campanella, Paolo Patane, Salvatore Parisi, Maria Assunta Cava, Maria Anna Coniglio, Pasqualina Lagana, Santi Delia, Maria Elsa Gambuzza
Forlag
Springer Nature Switzerland AG
Kategori
Diæt og ernæring
ISBN-13
9783030352271
EAN
9783030352271
Format
Hæftet
Sprog
Engelsk
sider
50
Produktbeskrivelse
This book focuses on the use of food gases in the food industry, their different applications and their role in food processing, packaging and transportation. Since these gases come into contact with food, they must comply with strict of labeling, purity and hygiene standards in order to ensure food safety.The book discusses various implications of food gases in the food chain, providing examples of how they can be used to limit food waste and losses. The first two chapters examine the classification and role of food gases in Europe, and the third chapter then explores the chemical and physical features of commonly used food gases in the food and food packing industries. The fourth chapter highlights the impact of food gases on human health due to their possible abuse and misuse. This book appeals to researchers and professionals working in food production and quality control.
Prishistorik
Indlæser prishistorik...