Food Production

New Research

Lawrence M Salander, Dana N Alwell (Herausgeber)

Buch | Hardcover

191 Seiten

2012
Nova Science Publishers Inc (Verlag)
978-1-61209-631-5 (ISBN)

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Food Production

Since ancient times, enzymes have been used in food processing and in the production of food products. These enzymes have diverse applications ranging from texturing to flavouring. The authors of this book also examine extrusion-cooking, which has become one of the most popular technologies used to produce many kinds of food. Also discussed is the governance of food safety; the nutritional value and food safety of organically and conventionally produced foods; mercury in culture bluefin tuna and food production and ethics in Chinese culture.

Preface; Functional Food Produced by Extrusion-Cooking Technology; Who Should Pay the Cost of Water? An Application to a Spanish Region; Nanotechnology in Food Processing Sector: Current Status & Challenges; Food Processing Enzymes; Governance of Food Safety: Involvement of Management, Scientific Communities, other Stakeholders & the General Public in the SAFE FOODS Approach; Some Aspects of Food Production: Organically & Conventionally; Mercury in Cultured Bluefin Tuna: The Mercury Level Can Be Controlled Artificially; Use of Harpacticoid Copepods in Aquaculture; Food Production & Ethics in Chinese Cultures; Index.

Verlagsort	New York
Sprache	englisch
Maße	260 x 180 mm
Gewicht	506 g
Themenwelt	Technik ► Lebensmitteltechnologie
ISBN-10	1-61209-631-X / 161209631X
ISBN-13	978-1-61209-631-5 / 9781612096315
Zustand	Neuware