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Author: National Research Council (U.S.). Food Protection Committee
Publisher:
ISBN:
Category : Technology & Engineering
Languages : en
Pages : 52
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Book Description
Author: National Research Council (U.S.). Food Protection Committee
Publisher:
ISBN:
Category : Technology & Engineering
Languages : en
Pages : 52
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Book Description
Author: National Research Council (U.S.). Food Protection Committee
Publisher: National Academies
ISBN:
Category : Food additives
Languages : en
Pages : 24
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Book Description
Author: Delia B. Rodriguez-Amaya
Publisher: Academic Press
ISBN: 0128173815
Category : Technology & Engineering
Languages : en
Pages : 721
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Book Description
Chemical Changes During Processing and Storage of Foods: Implications for Food Quality and Human Health presents a comprehensive and updated discussion of the major chemical changes occurring in foods during processing and storage, the mechanisms and influencing factors involved, and their effects on food quality, shelf-life, food safety, and health. Food components undergo chemical reactions and interactions that produce both positive and negative consequences. This book brings together classical and recent knowledge to deliver a deeper understanding of this topic so that desirable alterations can be enhanced and undesirable changes avoided or reduced. Chemical Changes During Processing and Storage of Foods provides researchers in the fields of food science, nutrition, public health, medical sciences, food security, biochemistry, pharmacy, chemistry, chemical engineering, and agronomy with a strong knowledge to support their endeavors to improve the food we consume. It will also benefit undergraduate and graduate students working on a variety of disciplines in food chemistry Offers a comprehensive overview of the major chemical changes that occur in foods at the molecular level and discusses the positive and negative effects on food quality and human health Describes the mechanisms of these chemical changes and the factors that impede or accelerate their occurrence Helps to solve daily industry problems such as loss of color and nutritional quality, alteration of texture, flavor deterioration or development of off-flavor, loss of nutrients and bioactive compounds or lowering of their bioefficacy, and possible formation of toxic compounds
Author: United States. Congress. House. Select Committee to Investigate the Use of Chemicals in Food Products
Publisher:
ISBN:
Category : Food adulteration and inspection
Languages : en
Pages : 898
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Book Description
Author: United States. Congress. House. Select Committee to Investigate the Use of Chemicals in Food Products
Publisher:
ISBN:
Category :
Languages : en
Pages : 932
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Book Description
Author: United States. Congress. Senate. Committee on Agriculture, Nutrition, and Forestry. Subcommittee on Agricultural Research and General Legislation
Publisher:
ISBN:
Category : Antibiotics in animal nutrition
Languages : en
Pages : 160
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Book Description
Author: United States. Congress Senate
Publisher:
ISBN:
Category :
Languages : en
Pages : 1590
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Book Description
Author: United States. Congress. Senate. Committee on Government Operations
Publisher:
ISBN:
Category : Executive departments
Languages : en
Pages : 1572
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Book Description
Author: United States. Congress. Senate. Committee on Government Operations. Subcommittee on Reorganization and International Organizations
Publisher:
ISBN:
Category : Pesticides
Languages : en
Pages : 2036
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Book Description
Author: United States. Congress. Senate. Committee on Government Operations
Publisher:
ISBN:
Category : Pesticides
Languages : en
Pages : 1094
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Book Description
