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Image of - Processed Foods Quality | Safety Characteristics and Health Implications | Hardcover
Processed Foods Quality | Safety Characteristics and Health Implications | Hardcover

Processed Foods Quality | Safety Characteristics and Health Implications | Hardcover

by Gagne

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.

Highlights

  • binding-icon

    9781628086881

    ISBN

  • binding-icon

    Gagne

    Author

  • binding-icon

    234

    Pages

  • binding-icon

    612 gm

    Weight

  • langauage-icon

    English

    Language

  • date-icon

    2013

    Year

  • edition-icon

    1st Edition

    Edition

  • binding-icon

    Hardcover

    Binding

₹11556

₹12840

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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