This book highlights the effects of food processing on the active ingredients of a wide range of functional food materials, with a particular focus on foods of Asian origin. Asian foods, particularly herbs, are becoming increasingly accepted and demanded globally, with many West…
Health implications of acrylamide in food: report of a joint FAO/WHO consultation, WHO Headq…
by FAO/WHO Consultation on Health Implications of Acrylamide in Food, Geneva, Switzerland), World Health Organization., Food Safety Programme, Food and Agriculture Organization of the United Nations
Health implications of acrylamide in food: report of a joint FAO/WHO consultation, WHO Headq…
by FAO/WHO Consultation on Health Implications of Acrylamide in Food, Geneva, Switzerland), World Health Organization., Food Safety Programme, Food and Agriculture Organization of the United Nations
The FAO/WHO Consultation on Health Implications of Acrylamide in Food has undertaken a preliminary evaluation of new and existing data and research on acrylamide. The Consultation provided a range of recommendations for further information and new studies to better understand th…
Health implications of acrylamide in food: report of a joint FAO/WHO consultation, WHO Headq…
by FAO/WHO Consultation on Health Implications of Acrylamide in Food, Geneva, Switzerland), World Health Organization., Food Safety Programme, Food and Agriculture Organization of the United Nations
The FAO/WHO Consultation on Health Implications of Acrylamide in Food has undertaken a preliminary evaluation of new and existing data and research on acrylamide. The Consultation provided a range of recommendations for further information and new studies to better understand th…
℗ℓThis Brief focuses on Listeria monocytogenes, from isolation methods and characterization (including whole genome sequencing), to manipulation and control.℗ℓListeriosis, a foodborne disease caused by Listeria monocytogenes is a major concern for public health authorities. In a…
Is our food safe? Much of the corn, soybeans, and canola oil we eat has been genetically modified, but we don?t know the long-term effects of GM foods on our health and the environment. We also consume antibiotic-resistant strains of bacteria through the meat we eat, and we face…
"Food Shelf Life Stability presents the fundamental principles for maintaining high quality in food over an extended period. It discusses the physical, biochemical, and microbiological factors that affect the self life of food products and the variables that can enhance their st…
"Food Shelf Life Stability presents the fundamental principles for maintaining high quality in food over an extended period. It discusses the physical, biochemical, and microbiological factors that affect the self life of food products and the variables that can enhance their st…
"Essential Microbiology and Hygiene for Food Professionals is an accessible and practical introduction, providing the basic science relating to microorganisms in food. Assuming no prior knowledge of microbiology, chapters take a fresh and modern approach in helping you to apprec…