Gerhard Eisenbrand [ Ed. ]

Buch

Thermal Processing of Food: potential Health Benefits and Risks. Forschungsberichte /Deutsche Forschungsgemeinschaft

Beschreibung

This is the latest and most authoritative documentation of scientific knowledge on the risks and benefits of thermal food processing. Authors from Europe and the USA provide an international perspective, while also outlining those areas in need of further research.

Autor

The Senate Commission on Food Safety of the Deutsche Forschungsgemeinschaft (DFG, German Research Foundation) advises parliaments and public authorities at their request and also acts independently to address questions of food safety. Priority is given to issues relating to the safety of foods, additives, food supplements and novel processing methods. Commission statements are based solely on a scientific perspective. The 20 selected members come from Germany and other European countries

Produktdetails

• Verlag: Weinheim: Wiley-VCH
• ISBN-13: 9783527611508
• ISBN-10: 3527611509
• Artikelnr.: 46153956