Processed foods : quality, safety characteristics and health implications /

In this book, the authors present current research in the study of the quality, safety characteristics and health implications of processed foods. Topics discussed include novel thermal and non-thermal food processing technologies; persistence of transgenic DNA in processed foods of animal origin; c...

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Detalles Bibliográficos
Clasificación:Libro Electrónico
Otros Autores: Gagne, Chloe M. (editors.), Jones, Daniel B. (editors.)
Formato: Electrónico eBook
Idioma:Inglés
Publicado: New York : Nova Publishers, [2013]
Colección:Food science and technology (Academic Press)
Temas:
Processed foods > Quality control.
Processed foods > Safety measures.
Processed foods > Health aspects.
Food additives.
Food Additives
Aliments transformés > Qualité > Contrôle.
Aliments transformés > Sécurité > Mesures.
Aliments > Additifs.
TECHNOLOGY & ENGINEERING > Food Science.
Acceso en línea:Texto completo
Descripción
Sumario:In this book, the authors present current research in the study of the quality, safety characteristics and health implications of processed foods. Topics discussed include novel thermal and non-thermal food processing technologies; persistence of transgenic DNA in processed foods of animal origin; cassava as a source of chemically safe food; transformation of vegetable waste from the food industry into value added products; functional mathematical index (FMI) as an index generator for taming quality as applied to food and processes; nutritional and biological potential of functional foods cont.
Descripción Física:1 online resource.
Bibliografía:Includes bibliographical references and index.
ISBN:9781628086898
1628086890

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