Chemistry and hygiene of food gases /

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...

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Bibliographic Details
Main Authors:	Laganà, Pasqualina (Author), Campanella, Giovanni (Author), Patanè, Paolo (Author), Assunta Cava, Maria (Author), Parisi, Salvatore (Author), Gambuzza, Maria Elsa (Author), Delia, Santi (Author), Coniglio, M. A. (Maria Anna) (Author)
Corporate Author:	Knovel (Firm)
Format:	eBook
Language:	English
Published:	Cham : Springer, ©2019.
Series:	SpringerBriefs in molecular science. SpringerBriefs in molecular science. Chemistry of foods.
Subjects:	Food industry and trade. Food industry and trade > European Union countries. Food > Packaging. Gases. Gases Aliments > Conditionnement. Gaz. gas (material) Food industry and trade Food > Packaging European Union countries Electronic books.
Online Access:	Connect to the full text of this electronic book

Table of Contents:

Food Gases: Classification and Allowed Uses
Food Gases in the European Union: The Legislation
Food Gases in the Industry: Chemical and Physical Features
Safety Evaluation and Assessment of Gases for Food Applications.