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Chemistry and hygiene of food gases

Lagana, Pasqualina.

Chemistry and hygiene of food gases

紀錄類型:	書目-電子資源 : Monograph/item
正題名/作者:	Chemistry and hygiene of food gasesby Pasqualina Lagana ... [et al.].
其他作者:	Lagana, Pasqualina.
出版者:	Cham :Springer International Publishing :2019.
面頁冊數:	vi, 50 p. :ill., digital ;24 cm.
Contained By:	Springer eBooks
標題:	Food industry and trade.
電子資源:	https://doi.org/10.1007/978-3-030-35228-8
ISBN:	9783030352288$q(electronic bk.)

Chemistry and hygiene of food gases
Chemistry and hygiene of food gases[electronic resource] /by Pasqualina Lagana ... [et al.]. - Cham :Springer International Publishing :2019. - vi, 50 p. :ill., digital ;24 cm. - SpringerBriefs in molecular science,2191-5407. - SpringerBriefs in molecular science..

Food Gases: Classification and Allowed Uses -- Food Gases in the European Union: The Legislation -- Food Gases in the Industry: Chemical and Physical Features -- Safety Evaluation and Assessment of Gases for Food Applications.

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.

ISBN: 9783030352288$q(electronic bk.)

Standard No.: 10.1007/978-3-030-35228-8doiSubjects--Topical Terms:

275302
Food industry and trade.

LC Class. No.: TP370.5

Dewey Class. No.: 664

Chemistry and hygiene of food gases
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520 $a 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.
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