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Microbial Toxins and Related Contamination in the Food Industry
This Brief concerns the chemical risk in food products from the viewpoint of microbiology. The "e;Hazard Analysis and Critical Control Point"e; (HACCP) approach, which is …
Chemistry and Hygiene of Food Additives
This brief addresses important aspects of food additives. Through four chapters, the authors describe the chemistry of food additives, the regulatory classification of additives on …
Natural Inflammatory Molecules in Fruits and Vegetables
This book explores the role that some natural molecules found in fruits and vegetables, and their derivatives, play in excessive oxidation reactions that lead to inflammation in …
Non-Intentionally Added Substances in PET-Bottled Mineral Water
This book discusses a major issue in the food contact materials industry: non-intentionally added substances (NIAS), and their impact on PET-bottled water. NIAS are chemical …
Chemistry and Hygiene of Food Gases
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 …