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    Impact of Processing on Food Safety (Advances in Experimental Medicine & Biology (Springer)) (Hardback) Edited by Lauren S. Jackson, Edited by Mark G. Knize, Edited by Jeffrey N. Morgan

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    DescriptionThe 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 in food. Chapters 3-6 review the effects of processing on lipids (fatty acids and cholesterol) in food. Changes in the nutritive value of vitamins and minerals as a result of processing are discussed in chapter 7. Chapter 8 concentrates on how processing reduces the allergenicity of some foods.


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    Title
    Impact of Processing on Food Safety
    Authors and contributors
    Edited by Lauren S. Jackson, Edited by Mark G. Knize, Edited by Jeffrey N. Morgan
    Physical properties
    Format: Hardback
    Number of pages: 278
    Width: 168 mm
    Height: 252 mm
    Thickness: 23 mm
    Weight: 703 g
    Language
    English
    ISBN
    ISBN 13: 9780306460517
    ISBN 10: 0306460513
    Classifications

    B&T Book Type: NF
    BIC E4L: TEC
    Nielsen BookScan Product Class 3: S9.4
    LC subject heading:
    B&T Modifier: Region of Publication: 01
    LC subject heading:
    BIC subject category V2: MBNH3
    DC22: 664
    B&T Merchandise Category: SCI
    B&T General Subject: 710
    B&T Modifier: Continuations: 02
    B&T Modifier: Academic Level: 02
    Ingram Subject Code: TE
    Abridged Dewey: 664
    BIC subject category V2: TDCT
    BISAC V2.8: TEC012000
    Libri: I-TE
    B&T Modifier: Text Format: 05
    DC21: 363.192
    Warengruppen-Systematik des deutschen Buchhandels: 14520
    LC subject heading:
    B&T Approval Code: B94741000, B94780000
    LC classification: TP372.5 .I53 1999
    LC subject heading: , , , , ,
    LC classification: QD1-999, TP248.65.F66, QH519
    Thema V1.0: MBNH3, TDCT
    Edition statement
    1999 ed.
    Illustrations note
    biography
    Publisher
    Springer Science+Business Media
    Imprint name
    Kluwer Academic/Plenum Publishers
    Publication date
    30 April 1999
    Publication City/Country
    New York, NY
    Table of contents
    1. Consumer Perceptions and Concerns about Food Contaminants.- 2. Microorganisms and Microbial Toxins.- 3. Food Processing and Lipid Oxidation.- 4. Impact of Processing on Formation of Trans Fatty Acids.- 5. Impact of High-Temperature Food Processing on Fats and Oils.- 6. Cholesterol Oxidation Products: Their Occurrence and Detection in Our Foodstuffs.- 7. The Impact of Food Processing on the Nutritional Quality of Vitamins and Minerals.- 8. Impact of Processing on Food Allergens.- 9. Postharvest Changes in Glycoalkaloid Content of Potatoes.- 10. Lysinoalanine in Food and in Antimicrobial Proteins.- 11. Influence of Feeding Alkaline/Heat Processed Proteins on Growth and Protein and Mineral Status of Rats.- 12. Food Heating and the Formation of Heterocyclic Aromatic Amine and Polycyclic Aromatic Hydrocarbon Mutagens/Carcinogens.- 13. Effects of Processing on Heavy Metal Content of Foods.- 14. Polychlorinated Biphenyls, Polybrominated Biphenyls, and Dioxin Reduction during Processing/Cooking Food.- 15. The Effect of Processing on Veterinary Residues in Foods.- 16. Effect of Processing on Fusarium Mycotoxins.