Processed Foods: Quality, Safety Characteristics & Health Implications


Este product no está disponible en la moneda seleccionada.

Descripción

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 containing hard-to-cook bean protein hydrolysate; basic guidelines for establishing food standards; strategies for annatto seeds processing with pressurised fluids in the food industry; principles of quality analysis and critical control points applicable to food processing; and engineered colloidal systems from food.

Detalles del producto

Editorial
Nova Science Publishers Inc
Fecha de Publicación
Idioma
Inglés
Tipo
Tapa dura
EAN/UPC
9781628086881

Obtén ingresos recomendado libros

Genera ingresos compartiendo enlaces de tus libros favoritos a través del programa de afiliados.

Únete al programa de afiliados