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Titlebook: Chemistry and Hygiene of Food Gases; Pasqualina Laganà,Giovanni Campanella,Maria Anna C Book 2019 The Author(s), under exclusive licence t

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发表于 2025-3-21 16:14:01 | 显示全部楼层 |阅读模式
书目名称Chemistry and Hygiene of Food Gases
编辑Pasqualina Laganà,Giovanni Campanella,Maria Anna C
视频videohttp://file.papertrans.cn/225/224794/224794.mp4
概述Summarizes the role of food gases in the European food industry.Covers different applications of food gases in the food chain.Presents and analyzes the safety assessment of gases for food applications
丛书名称SpringerBriefs in Molecular Science
图书封面Titlebook: Chemistry and Hygiene of Food Gases; Pasqualina Laganà,Giovanni Campanella,Maria Anna C Book 2019 The Author(s), under exclusive licence t
描述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..
出版日期Book 2019
关键词Food Safety Assessment; Food Gases in Industry; Carbon Dioxide; Nitrogen; Oxygen; Food Shelf-life; Modifie
版次1
doihttps://doi.org/10.1007/978-3-030-35228-8
isbn_softcover978-3-030-35227-1
isbn_ebook978-3-030-35228-8Series ISSN 2191-5407 Series E-ISSN 2191-5415
issn_series 2191-5407
copyrightThe Author(s), under exclusive licence to Springer Nature Switzerland AG 2019
The information of publication is updating

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Food Gases in the European Union: The Legislation,nciples and requirements of food law), Reg. (EC) No 852/2004 (hygiene of foodstuffs), and Reg. (EC) No 1935/2004 (materials and articles intended to come into contact with food). Actually, there are different national regulations on these arguments (food and non-food applications in the European Uni
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https://doi.org/10.1007/978-3-030-35228-8Food Safety Assessment; Food Gases in Industry; Carbon Dioxide; Nitrogen; Oxygen; Food Shelf-life; Modifie
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978-3-030-35227-1The Author(s), under exclusive licence to Springer Nature Switzerland AG 2019
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https://doi.org/10.1007/978-1-4615-4113-4rict standards in order to come into contact with foodstuffs and therefore in order to ensure food security. In particular, they must comply with precise rules on labelling, purity and hygiene criteria. The relevant legislation was inspired by the White Paper on Food Safety, published in 2000 by the
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Nonsmooth Computational Mechanics,nciples and requirements of food law), Reg. (EC) No 852/2004 (hygiene of foodstuffs), and Reg. (EC) No 1935/2004 (materials and articles intended to come into contact with food). Actually, there are different national regulations on these arguments (food and non-food applications in the European Uni
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Calculations on Liquids and Solidsds and beverages. As a result, food security has to be assured with reference to food gases. On these bases, and because of the evident identification of gases used for food applications as ‘food’, each food gas producer is certainly a food business operator, similar to all players in the food suppl
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