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Food Toxicology and Safety: Food Manufacturing Related Effects.
・ISBN 978-1-032-68787-2 hard GB£ 210.00
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| 著者・編者 | Agriopoulou, Sofia / Tarapoulouzi, Maria (eds.), |
|---|---|
| シリーズ | (Contemporary Food Engineering) |
| 出版社 | (CRC Press, UK) |
| 出版年月 | 2025 |
| ページ数 | 396 pp. |
| 言語 | ENG |
| ニュース番号 | ＜A03-98674＞ |
解説
Food toxicology deals with the existence of dangerous toxic components that food may contain, and various food-processing contaminants are formed during the production process as a direct result of traditional and emerging food-processing techniques. This book brings together food toxicology and food safety, linking them to several types of food processing. It addresses the gaps in how contaminants are formed at different stages of food processing, highlighting ongoing efforts related to food safety. In addition, it studies how processing technologies affect food products, explaining the advantages, disadvantages, and process operations of these techniques.