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Processed Foods: Quality, Safety Characteristics & Health Implications
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(Buch) |
Dieser Artikel gilt, aufgrund seiner Grösse, beim Versand als 3 Artikel!
| Inhalt: |
| 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. |
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i.d.R. innert 7-14 Tagen versandfertig
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