| 書目名稱 | Impact of Processing on Food Safety |
| 編輯 | Lauren S. Jackson,Mark G. Knize,Jeffrey N. Morgan |
| 視頻video | http://file.papertrans.cn/463/462404/462404.mp4 |
| 叢書名稱 | Advances in Experimental Medicine and Biology |
| 圖書封面 |  |
| 描述 | The contents of this book are the proceedings of the ACS symposium, "Impact of Processing on Food Safety," which was held April 16-17, 1997, at the American Chemical Society National Meeting in San Francisco, CA. This symposium brought together re- searchers from diverse backgrounds in academia, government, and industry. Twenty speakers discussed topics ranging from the regulatory aspects of food processing to the microbiological and chemical changes in food during processing. The main goal of food processing is to improve the microbial safety of food by de- stroying pathogenic and spoilage organisms. Food processing can also improve food safety by destroying or eliminating naturally occurring toxins, chemical contaminants, and antinutritive factors. Unfortunately, processing can also cause chemical changes that result in the formation of toxic or antinutritive factors. The purpose of this book is to summarize our knowledge of both the beneficial and deleterious effects of processing. Chapter I con- siders the consumer‘s perceptions about food contaminants and food processing. Chapter 2 summarizes the effects of traditional and nontraditional processing methods on microor- ganisms |
| 出版日期 | Book 1999 |
| 關(guān)鍵詞 | Alanin; Lipid; Nutrition; Oxidation; Toxin; Vitamin; allergy; food safety; microorganism |
| 版次 | 1 |
| doi | https://doi.org/10.1007/978-1-4615-4853-9 |
| isbn_softcover | 978-1-4613-7201-1 |
| isbn_ebook | 978-1-4615-4853-9Series ISSN 0065-2598 Series E-ISSN 2214-8019 |
| issn_series | 0065-2598 |
| copyright | The Editor(s) (if applicable) and The Author(s), under exclusive license to Springer Science+Busines |
|Archiver|手機版|小黑屋|
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