Health and Safety Aspects of Food Processing Technologies
Food processing is expected to affect content, activity and bioavailability of nutrients; the health-promoting capacity of food products depends on their processing history. Traditional technologies, such as the use of antimicrobials and thermal processing, are efficient in increasing nutritional value to an extent, though they may not be effective at addressing food safety, particularly when it comes to maintaining the food's molecular structure. Modern food processing plants improve the quality of life for people with allergies, diabetics, and others who cannot consume some common food elements. Food processing can also add extra nutrients,…
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Produktdetails
Weitere Autoren: Erten, Hüseyin (Hrsg.) / Erginkaya, Zerrin (Hrsg.)
- ISBN: 978-3-030-24905-2
- EAN: 9783030249052
- Produktnummer: 35190008
- Verlag: Springer International Publishing
- Sprache: Englisch
- Erscheinungsjahr: 2020
- Seitenangabe: 688 S.
- Masse: H23.5 cm x B15.5 cm x D3.6 cm 1'025 g
- Auflage: 1st ed. 2019
- Abbildungen: Paperback
- Gewicht: 1025
Über den Autor
Abdul Malik is a professor and former head of the Department of Agricultural Microbiology at Aligarh Muslim University in Aligarh, India. Zerrin Erginkaya is a professor and former head of the Department of Food Engineering at Cukurova University in Adana, Turkey, and Hüseyin Erten is current head of the Department of Food Engineering, Cukurova University in Adana Turkey.
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