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 come into contact with food, they must comply with strict of labeling, purity and hygiene standards in order to ensure food...

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Detaylı Bibliyografya
Asıl Yazarlar: Laganà, Pasqualina (Yazar), Campanella, Giovanni (Yazar), Patanè, Paolo (Yazar), Assunta Cava, Maria (Yazar), Parisi, Salvatore (Yazar), Gambuzza, Maria Elsa (Yazar), Delia, Santi (Yazar), Coniglio, Maria Anna (Yazar)
Müşterek Yazar: SpringerLink (Online service)
Materyal Türü: e-Kitap
Dil:İngilizce
Baskı/Yayın Bilgisi: Cham : Springer International Publishing : 2019.
Imprint: Springer,
Edisyon:1st ed. 2019.
Seri Bilgileri:Chemistry of Foods,
Konular:
Food science.
Public health.
Nutrition   .
Law > Europe.
Food Science.
Public Health.
Nutrition.
European Law.
Online Erişim:Full-text access
Diğer Bilgiler
Özet: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.
Fiziksel Özellikler:VI, 50 p. online resource.
ISBN:9783030352288
ISSN:2199-7209
DOI:10.1007/978-3-030-35228-8

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