Chemistry and Hygiene of Food Gases (Paperback, 1st ed. 2019)

This book focuses on the use of food gases in the food industry, their different applications and their role in food processing, packaging and transportation. Since these gases come into contact with food, they must comply with strict of labeling, purity and hygiene standards in order to ensure food safety. The book discusses various implications of food gases in the food chain, providing examples of how they can be used to limit food waste and losses. The first two chapters examine the classification and role of food gases in Europe, and the third chapter then explores the chemical and physical features of commonly used food gases in the food and food packing industries. The fourth chapter highlights the impact of food gases on human health due to their possible abuse and misuse. This book appeals to researchers and professionals working in food production and quality control.

General

Imprint:	Springer Nature Switzerland AG
Country of origin:	Switzerland
Series:	SpringerBriefs in Molecular Science
Release date:	2020
First published:	2019
Authors:	Pasqualina Lagana • Giovanni Campanella • Paolo Patane • Maria Assunta Cava • Salvatore Parisi • Maria Elsa Gambuzza • Santi Delia • Maria Anna Coniglio
Dimensions:	235 x 155mm (L x W)
Format:	Paperback
Pages:	50
Edition:	1st ed. 2019
ISBN-13:	978-3-03-035227-1
Categories:	Books > Law > International law > General Books > Medicine > General issues > Public health & preventive medicine > General Books > Science & Mathematics > Biology, life sciences > Biochemistry > General Books > Professional & Technical > Industrial chemistry & manufacturing technologies > Industrial chemistry > Food & beverage technology > General Promotions
LSN:	3-03-035227-7
Barcode:	9783030352271

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