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Processed Foods : Quality, Safety Characteristics & Health Implications

Gagne, Chloe M(Edited by)Jones, Daniel B(Edited by)
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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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£146.24 Save 25.00%
RRP £194.99
Product Details
Nova Science Publishers Inc
1628086882 / 9781628086881
United States
234 pages
180 x 260 mm, 592 grams