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Chemistry and Hygiene of Food Gases

  • Pasqualina Laganà
  • Giovanni Campanella
  • Paolo Patanè
  • Maria Assunta Cava
  • Salvatore Parisi
  • Maria Elsa Gambuzza
  • Santi Delia
  • Maria Anna Coniglio
Book

Part of the SpringerBriefs in Molecular Science book series (BRIEFSMOLECULAR)

Also part of the Chemistry of Foods book sub series (BRIEFSCHEFO)

Table of contents

  1. Front Matter
    Pages i-vi
  2. Pasqualina Laganà, Giovanni Campanella, Paolo Patanè, Maria Assunta Cava, Salvatore Parisi, Maria Elsa Gambuzza et al.
    Pages 1-17
  3. Pasqualina Laganà, Giovanni Campanella, Paolo Patanè, Maria Assunta Cava, Salvatore Parisi, Maria Elsa Gambuzza et al.
    Pages 19-29
  4. Pasqualina Laganà, Giovanni Campanella, Paolo Patanè, Maria Assunta Cava, Salvatore Parisi, Maria Elsa Gambuzza et al.
    Pages 31-39
  5. Pasqualina Laganà, Giovanni Campanella, Paolo Patanè, Maria Assunta Cava, Salvatore Parisi, Maria Elsa Gambuzza et al.
    Pages 41-50

About this book

Introduction

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.

Keywords

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

Authors and affiliations

  • Pasqualina Laganà
    • 1
  • Giovanni Campanella
    • 2
  • Paolo Patanè
    • 3
  • Maria Assunta Cava
    • 4
  • Salvatore Parisi
    • 5
  • Maria Elsa Gambuzza
    • 6
  • Santi Delia
    • 7
  • Maria Anna Coniglio
    • 8
  1. 1.Department of Biomedical and Dental Sciences and Morphofunctional ImagingUniversity of MessinaMessinaItaly
  2. 2.Department of Biomedical and Dental Sciences and Morphofunctional ImagingUniversity of MessinaMessinaItaly
  3. 3.Department of Biomedical and Dental Sciences and Morphofunctional ImagingUniversity of MessinaMessinaItaly
  4. 4.University Hospital Santa Maria della MisericordiaUdineItaly
  5. 5.Al-Balqa Applied UniversityAl-SaltJordan
  6. 6.Territorial Office of MessinaItalian Ministry of HealthMessinaItaly
  7. 7.Department of Biomedical and Dental Sciences and Morphofunctional ImagingUniversity of MessinaMessinaItaly
  8. 8.Department of Medical, Surgical Sciences and Advanced Technologies "GF Ingrassia"University of CataniaCataniaItaly

Bibliographic information

  • 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
  • Buy this book on publisher's site