The Resource Processed foods : quality, safety characteristics and health implications, Chloe M. Gagne and Daniel B. Jones, editors, (electronic resource)

Processed foods : quality, safety characteristics and health implications, Chloe M. Gagne and Daniel B. Jones, editors, (electronic resource)

Label
Processed foods : quality, safety characteristics and health implications
Title
Processed foods
Title remainder
quality, safety characteristics and health implications
Statement of responsibility
Chloe M. Gagne and Daniel B. Jones, editors
Contributor
Subject
Genre
Language
  • eng
  • eng
Summary
In this book, the authors present current research in the study of the quality, safety characteristics and health implications of processed foods. Topics discussed include novel thermal and non-thermal food processing technologies; persistence of transgenic DNA in processed foods of animal origin; cassava as a source of chemically safe food; transformation of vegetable waste from the food industry into value added products; functional mathematical index (FMI) as an index generator for taming quality as applied to food and processes; nutritional and biological potential of functional foods cont
Member of
Cataloging source
MiAaPQ
Dewey number
664.06
Illustrations
illustrations
Index
index present
Language note
English
LC call number
TP370.5
LC item number
.P75 2013
Literary form
non fiction
Nature of contents
  • dictionaries
  • bibliography
http://library.link/vocab/relatedWorkOrContributorName
  • Gagne, Chloe M
  • Jones, Daniel B
Series statement
Food science and technology
http://library.link/vocab/subjectName
  • Processed foods
  • Processed foods
  • Processed foods
  • Food additives
Label
Processed foods : quality, safety characteristics and health implications, Chloe M. Gagne and Daniel B. Jones, editors, (electronic resource)
Instantiates
Publication
Note
Description based upon print version of record
Bibliography note
Includes bibliographical references and index
Carrier category
online resource
Carrier category code
cr
Content category
text
Content type code
txt
Contents
  • ""PROCESSED FOODS. QUALITY, SAFETY CHARACTERISTICS AND HEALTH IMPLICATIONS""; ""PROCESSED FOODS. QUALITY, SAFETY CHARACTERISTICS AND HEALTH IMPLICATIONS""; ""Library of Congress Cataloging-in-Publication Data""; ""CONTENTS""; ""PREFACE""; ""Chapter 1: NOVEL THERMAL AND NON-THERMAL FOOD PROCESSING TECHNOLOGIES""; ""ABSTRACT""; ""1. INTRODUCTION""; ""2. FOOD QUALITY CHARACTERISTICS""; ""3. FOOD SAFETY ASPECTS""; ""4. TRADITIONAL PROCESSING METHODS""; ""5. NOVEL THERMAL FOOD PROCESSES""; ""6. NOVEL NON-THERMAL FOOD PROCESSES""; ""CONCLUSION""; ""REFERENCES""
  • ""Chapter 2: PERSISTENCE OF TRANSGENIC DNA IN PROCESSED FOODS OF ANIMAL ORIGIN: A POTENTIAL BIOLOGICAL RISK""""ABSTRACT""; ""1. INTRODUCTION""; ""2. RECOMBINANT DNA INTAKE BY LIVESTOCK""; ""3. DETECTION OF TRANSGENIC DNA""; ""4. OCCURRENCE OF TRANSGENES IN ANIMALS""; ""5. R-DNA IN PROCESSED FOOD""; ""6. EXPRESSION OF FOREIGN DNA""; ""CONCLUSION""; ""REFERENCES""; ""Chapter 3: CASSAVA (MANIHOT ESCULENTA CRANTZ) AS A SOURCE OF CHEMICALLY SAFE FOOD: A CRITICAL REVIEW""; ""ABSTRACT""; ""INTRODUCTION""; ""NUTRIENTS IN CASSAVA TISSUES AND ORGANS""
  • ""FUNGAL CONTAMINATION OF POST-HARVEST ROOTS AND ROOT PRODUCTS""""CASSAVA AND CYANOGENS""; ""FATE OF CYANOGENIC GLYCOSIDES DURING PROCESSING OF CASSAVA""; ""UNIT PROCESSES AND THEIR IMPACT ON THE COMPOSITION OF CASSAVA ROOT BASED FOOD PRODUCTS""; ""CASSAVA AND MYCOTOXINS: AFLATOXINS AND OTHER IMPORTANT MYCOTOXIN""; ""CASSAVA AND COUMARINS""; ""CONCLUSION""; ""ACKNOWLEDGMENTS""; ""REFERENCES""; ""Chapter 4: TRANSFORMATION OF VEGETABLE WASTE OF THE FOOD INDUSTRY INTO VALUE-ADDED PRODUCTS: THE CASE OF CYNARA SCOLYMUS""; ""ABSTRACT""; ""INTRODUCTION""; ""OBJECTIVE""; ""MATERIALS AND METHODS""
  • ""RESULTS AND DISCUSSION""""CONCLUSION""; ""REFERENCES""; ""Chapter 5: FUNCTIONAL MATHEMATICAL INDEX (FMI): AN INDEX GENERATOR FOR “TAMINGâ€? QUALITY, APPLIED TO FOOD AND PROCESSES""; ""ABSTRACT""; ""INTRODUCTION""; ""MEASURABLE PARAMETERS""; ""NONMEASURABLE PARAMETERS""; ""THE MATHEMATICAL FORMULATION""; ""FMI WORKBENCH""; ""CONCLUSION""; ""REFERENCES""; ""Chapter 6: NUTRITIONAL AND BIOLOGICAL POTENTIAL OF FUNCTIONAL FOODS CONTAINING THE HARD-TO-COOK BEAN (PHASEOLUS VULGARIS L.) PROTEIN HYDROLYSATE""; ""ABSTRACT""; ""INTRODUCTION""; ""MATERIALS AND METHODS""; ""RESULTS AND DISCUSSION""
  • ""CONCLUSION""""ACKNOWLEDGMENTS""; ""REFERENCES""; ""Chapter 7: BASIC GUIDELINES FOR ESTABLISHING FOOD STANDARDS""; ""ABSTRACT""; ""INTRODUCTION""; ""DETERMINING THE CRITICAL INTERIOR CHARACTERISTICS OF A FOOD PRODUCT REQUIRED BY ITS STANDARD""; ""DETERMINING THE QUALITY REQUIREMENTS OF RAW MATERIALS AND ADDITIVES FOR PRODUCING A FOOD PRODUCT BYITS STANDARD""; ""DETERMINING THE CRITICAL FOREIGN MATERIAL CONTAMINATION OF A FOOD PRODUCT REQUIRED BY ITS STANDARD""; ""DETERMINING THE REQUIRED PROCESSING, STORING OR SELLING CONDITIONS OF A FOOD PRODUCT BY ITS STANDARD""
  • ""DETERMINING THE CRITICAL LIMIT LEVEL OF THE REQUIRED CHARACTERISTICS OF THE FOOD PRODUCT BY ITS STANDARD""
Dimensions
unknown
Extent
1 online resource (236 p.)
Form of item
online
Isbn
9781628086898
Media category
computer
Media type code
c
Specific material designation
remote
System control number
  • (CKB)2670000000420462
  • (EBL)2194128
  • (OCoLC)855534568
  • (SSID)ssj0000950626
  • (PQKBManifestationID)12320547
  • (PQKBTitleCode)TC0000950626
  • (PQKBWorkID)10881412
  • (PQKB)10147161
  • (MiAaPQ)EBC2194128
  • (EXLCZ)992670000000420462
Label
Processed foods : quality, safety characteristics and health implications, Chloe M. Gagne and Daniel B. Jones, editors, (electronic resource)
Publication
Note
Description based upon print version of record
Bibliography note
Includes bibliographical references and index
Carrier category
online resource
Carrier category code
cr
Content category
text
Content type code
txt
Contents
  • ""PROCESSED FOODS. QUALITY, SAFETY CHARACTERISTICS AND HEALTH IMPLICATIONS""; ""PROCESSED FOODS. QUALITY, SAFETY CHARACTERISTICS AND HEALTH IMPLICATIONS""; ""Library of Congress Cataloging-in-Publication Data""; ""CONTENTS""; ""PREFACE""; ""Chapter 1: NOVEL THERMAL AND NON-THERMAL FOOD PROCESSING TECHNOLOGIES""; ""ABSTRACT""; ""1. INTRODUCTION""; ""2. FOOD QUALITY CHARACTERISTICS""; ""3. FOOD SAFETY ASPECTS""; ""4. TRADITIONAL PROCESSING METHODS""; ""5. NOVEL THERMAL FOOD PROCESSES""; ""6. NOVEL NON-THERMAL FOOD PROCESSES""; ""CONCLUSION""; ""REFERENCES""
  • ""Chapter 2: PERSISTENCE OF TRANSGENIC DNA IN PROCESSED FOODS OF ANIMAL ORIGIN: A POTENTIAL BIOLOGICAL RISK""""ABSTRACT""; ""1. INTRODUCTION""; ""2. RECOMBINANT DNA INTAKE BY LIVESTOCK""; ""3. DETECTION OF TRANSGENIC DNA""; ""4. OCCURRENCE OF TRANSGENES IN ANIMALS""; ""5. R-DNA IN PROCESSED FOOD""; ""6. EXPRESSION OF FOREIGN DNA""; ""CONCLUSION""; ""REFERENCES""; ""Chapter 3: CASSAVA (MANIHOT ESCULENTA CRANTZ) AS A SOURCE OF CHEMICALLY SAFE FOOD: A CRITICAL REVIEW""; ""ABSTRACT""; ""INTRODUCTION""; ""NUTRIENTS IN CASSAVA TISSUES AND ORGANS""
  • ""FUNGAL CONTAMINATION OF POST-HARVEST ROOTS AND ROOT PRODUCTS""""CASSAVA AND CYANOGENS""; ""FATE OF CYANOGENIC GLYCOSIDES DURING PROCESSING OF CASSAVA""; ""UNIT PROCESSES AND THEIR IMPACT ON THE COMPOSITION OF CASSAVA ROOT BASED FOOD PRODUCTS""; ""CASSAVA AND MYCOTOXINS: AFLATOXINS AND OTHER IMPORTANT MYCOTOXIN""; ""CASSAVA AND COUMARINS""; ""CONCLUSION""; ""ACKNOWLEDGMENTS""; ""REFERENCES""; ""Chapter 4: TRANSFORMATION OF VEGETABLE WASTE OF THE FOOD INDUSTRY INTO VALUE-ADDED PRODUCTS: THE CASE OF CYNARA SCOLYMUS""; ""ABSTRACT""; ""INTRODUCTION""; ""OBJECTIVE""; ""MATERIALS AND METHODS""
  • ""RESULTS AND DISCUSSION""""CONCLUSION""; ""REFERENCES""; ""Chapter 5: FUNCTIONAL MATHEMATICAL INDEX (FMI): AN INDEX GENERATOR FOR “TAMINGâ€? QUALITY, APPLIED TO FOOD AND PROCESSES""; ""ABSTRACT""; ""INTRODUCTION""; ""MEASURABLE PARAMETERS""; ""NONMEASURABLE PARAMETERS""; ""THE MATHEMATICAL FORMULATION""; ""FMI WORKBENCH""; ""CONCLUSION""; ""REFERENCES""; ""Chapter 6: NUTRITIONAL AND BIOLOGICAL POTENTIAL OF FUNCTIONAL FOODS CONTAINING THE HARD-TO-COOK BEAN (PHASEOLUS VULGARIS L.) PROTEIN HYDROLYSATE""; ""ABSTRACT""; ""INTRODUCTION""; ""MATERIALS AND METHODS""; ""RESULTS AND DISCUSSION""
  • ""CONCLUSION""""ACKNOWLEDGMENTS""; ""REFERENCES""; ""Chapter 7: BASIC GUIDELINES FOR ESTABLISHING FOOD STANDARDS""; ""ABSTRACT""; ""INTRODUCTION""; ""DETERMINING THE CRITICAL INTERIOR CHARACTERISTICS OF A FOOD PRODUCT REQUIRED BY ITS STANDARD""; ""DETERMINING THE QUALITY REQUIREMENTS OF RAW MATERIALS AND ADDITIVES FOR PRODUCING A FOOD PRODUCT BYITS STANDARD""; ""DETERMINING THE CRITICAL FOREIGN MATERIAL CONTAMINATION OF A FOOD PRODUCT REQUIRED BY ITS STANDARD""; ""DETERMINING THE REQUIRED PROCESSING, STORING OR SELLING CONDITIONS OF A FOOD PRODUCT BY ITS STANDARD""
  • ""DETERMINING THE CRITICAL LIMIT LEVEL OF THE REQUIRED CHARACTERISTICS OF THE FOOD PRODUCT BY ITS STANDARD""
Dimensions
unknown
Extent
1 online resource (236 p.)
Form of item
online
Isbn
9781628086898
Media category
computer
Media type code
c
Specific material designation
remote
System control number
  • (CKB)2670000000420462
  • (EBL)2194128
  • (OCoLC)855534568
  • (SSID)ssj0000950626
  • (PQKBManifestationID)12320547
  • (PQKBTitleCode)TC0000950626
  • (PQKBWorkID)10881412
  • (PQKB)10147161
  • (MiAaPQ)EBC2194128
  • (EXLCZ)992670000000420462

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