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Bücher Englische Bücher Wissen & Bildung Naturwissenschaft, Medizin, Informatik, Technik Biologie Mikrobiologie Health and Safety Aspects of Food Processing Technologies
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Health and Safety Aspects of Food Processing Technologies
(Taschenbuch, Englisch)
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Beschreibung
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, such as vitamins. Processed foods are often less susceptible to early spoilage than fresh foods and are better suited for long-distance transportation from the sourceto the consumer. However, food processing can also decrease the nutritional value of foods and introduce hazards not encountered with naturally occurring products. Processed foods often include food additives, such as flavourings and texture-enhancing agents, which may have little or no nutritive value, and may in fact be unhealthy. This book deals with the subject of food processing in a unique way, providing an overview not only of current techniques in food processing and preservation (i.e., dairy, meat, cereal, vegetables, fruits and juice processing, etc.) but also the health and safety aspects: food technologies that improve nutritional quality of foods, functional foods, and nanotechnology in the food and agriculture industry. The text also looks into the future bydefining current bottlenecks and future research goals. This work will serve as a ready reference for the subject matter to students and researchers alike. Dieses Produkt haben wir gerade leider nicht auf Lager.
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Technische Daten
Erscheinungsdatum
13.11.2020
Sprache
Englisch
EAN
9783030249052
Herausgeber
Springer International Publishing
Sonderedition
Nein
Seitenanzahl
672
Auflage
1st edition 2019
Einbandart
Taschenbuch
Autorenporträt
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.
Schlagwörter
Food processing technologies, Processed foods, Functional foods, Food safety, Nutritional value
Thema-Inhalt
PSG - Mikrobiologie (nicht-medizinisch)
TDCT - Lebensmittel- und Getränketechnologie
Höhe
235 mm
Breite
15.5 cm
Hersteller: Springer, Europaplatz 3, Heidelberg, Deutschland, 69115, ProductSafety@springernature.com, Springer Nature Customer Service Center GmbH
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