LIBROS DEL AUTOR: pasqualina lagana

6 resultados para LIBROS DEL AUTOR: pasqualina lagana

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  • Natural Inflammatory Molecules in Fruits and Vegetables
    Maria Anna Coniglio / Pasqualina Laganà / Ramesh Kumar Sharma
    This book explores the role that some natural molecules found in fruits and vegetables, and their derivatives, play in excessive oxidation reactions that lead to inflammation in the human body. Particular attention is given to oxidation during food processing, especially when it comes to high-energy foods (derived from cereals) with notable amounts of oxidation-sensible lipids ...
    Disponible

    48,05 €

  • Chemistry and Hygiene of Food Gases
    Giovanni Campanella / Paolo Patanè / Pasqualina Laganà
    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,...
    Disponible

    67,86 €

  • Non-Intentionally Added Substances in PET-Bottled Mineral Water
    Cristian Fioriglio / Maria Anna Coniglio / Pasqualina Laganà
    This book discusses a major issue in the food contact materials industry: non-intentionally added substances (NIAS), and their impact on PET-bottled water. NIAS are chemical compounds that are present in food contact materials but have not been added for technical reasons during the production process, and consumers are usually unaware of their presence. NIAS can include decomp...
    Disponible

    67,89 €

  • Chemistry and Hygiene of Food Gases
    Giovanni Campanella / Paolo Patanè / Pasqualina Laganà
    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,...
    Disponible

    47,95 €

  • Chemistry and Hygiene of Food Additives
    Emanuela Avventuroso / Giovanni Romano / Pasqualina Laganà
    This brief addresses important aspects of food additives. Through four chapters, the authors describe the chemistry of food additives, the regulatory classification of additives on a large-scale, the risks involved in using chemicals for food preparation - including implications this has on food hygiene, and case-study examples taken from the dairy industry. More specifically, ...
    Disponible

    74,01 €

  • Microbial Toxins and Related Contamination in the Food Industry
    Gabriella Caruso / Giorgia Caruso / Pasqualina Laganà Laganà
    This Brief concerns the chemical risk in food products from the viewpoint of microbiology. The 'Hazard Analysis and Critical Control Point' (HACCP) approach, which is applied for this purpose, is dedicated to the study and the analysis of all possible dangers by food consumptions and the related countermeasures with the aim of protecting the health of consumers. This difficult ...
    Disponible

    68,03 €