Table of contents
About this book
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.
Food Safety Assessment Food Gases in Industry Carbon Dioxide Nitrogen Oxygen Food Shelf-life Modified Atmosphere Packaging Food Waste Toxicology Food Processing Chemical and Physical Characterization
- DOI https://doi.org/10.1007/978-3-030-35228-8
- Copyright Information The Author(s), under exclusive licence to Springer Nature Switzerland AG 2019
- Publisher Name Springer, Cham
- eBook Packages Chemistry and Materials Science
- Print ISBN 978-3-030-35227-1
- Online ISBN 978-3-030-35228-8
- Series Print ISSN 2191-5407
- Series Online ISSN 2191-5415
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