KI-Beratung Beta
Vor Ort
Merkzettel Warenkorb
Produktbild: Food and Health: Science and Technology

Food and Health: Science and Technology

49,99 €

inkl. gesetzl. MwSt., Versandkostenfrei

Beschreibung

Produktdetails

Einband

Taschenbuch

Erscheinungsdatum

15.10.2011

Abbildungen

XII, 532 p. 19 illus.

Verlag

Springer Netherland

Seitenzahl

532

Maße (L/B/H)

22,9/15,2/3 cm

Gewicht

784 g

Auflage

1980

Sprache

Englisch

ISBN

978-94-009-8720-3

Beschreibung

Produktdetails

Einband

Taschenbuch

Erscheinungsdatum

15.10.2011

Abbildungen

XII, 532 p. 19 illus.

Verlag

Springer Netherland

Seitenzahl

532

Maße (L/B/H)

22,9/15,2/3 cm

Gewicht

784 g

Auflage

1980

Sprache

Englisch

ISBN

978-94-009-8720-3

Herstelleradresse

Springer-Verlag GmbH
Tiergartenstr. 17
69121 Heidelberg
DE

Email: ProductSafety@springernature.com

Noch keine Bewertungen vorhanden

Verfassen Sie die erste Bewertung zu diesem Artikel

Helfen Sie anderen Kundinnen und Kunden durch Ihre Meinung.

Kundinnen und Kunden meinen

Bewertungen (0)
  • Produktbild: Food and Health: Science and Technology
  • Paper 1. Food and Health from Conception to Extreme Old Age.- Paper 2. The Control and Standardisation of National Food Quality.- Paper 3. The Validity of the Concept of Health Foods.- Paper 4. Healthy Eating.- Paper 5. Education and Responsibility of Modern Food Technologists.- Paper 6. Consumer Health Considerations in EEC Legislation.- Paper 7. The Microbiological Control of Salmonellae in Processed Foods.- Paper 8. The Occurrence and Control of Clostridium botulinum in Foods.- Paper 9. Mycotoxins in Foods.- Paper 10. Assessment and Control of Microbiological Health Risks Presented by Foods.- Paper 11. Biochemical Aspects of Food Safety.- Paper 12. Food Additives: Industrial Uses, Value and Safety.- Paper 13. Acceptable Limits for Pesticides in Foods: The FAO/WHO Approach.- Paper 14. The Role of Food Processing in Decreasing Pesticide Contamination of Foods.- Paper 15. Trends and Perspectives in Food Contaminants.- Paper 16. Use of Prokaryotic and Eukaryotic Culture Systems for Examining Biological Activity of Food Constituents 251.- Paper 17. Erucic Acid.- Paper 18. Detoxification of Foods in Food Processing.- Paper 19. Performance of Process Plant in Relation to Food Quality and Safety.- Paper 20. The Processing of Food Using Ionising Radiation; Present Status.- Paper 21. Technological and Health Considerations of Modern Food Packaging.- Paper 22. Interaction of Food Components During Processing.- Paper 23. Methodology to Detect Nutritional Damage During Thermal Food Processing.- Paper 24. Are We Adequately Fed?.- Paper 25. Optimisation of Food Nutrient Composition.- Paper 26. Some Aspects of Dietary Fibre Metabolism in the Human Gut.- Paper 27. Obesity and Anorexia.- Paper 28. Infant Nutrition.- Paper 29. Protein Deficiency and the Brain.- Paper 30. Food and the Brain.- Paper 31. Lead and Brain Function.