sábado, 6 de diciembre de 2008

Fermentación y Seguridad Alimentaria

Publicado por Maverick Panditas

Fermentation and Food Safety

Autor: Martin R.Adams, M. J. Robert Nout
Idioma: Inglés
Número de páginas:
Materia: Salud Pública
Año: 2001
Formato: PDF
ISBN: 0-8342-1843-7

Para los que les gusta lo relativo a Salud Pública e Inspección de Alimentos.

CONTENIDO:

Fermented Foods and Their Production
Why Fermented Foods Can Be Safe
An Introduction to the Hazard Analysis and Critical Control Point (HACCP) System and Its Application to Fermented Foods
Chemical Hazards and Their Control Endogenous Compounds
Chemical Hazards and Their Control Toxins
Toxic Nitrogen Compounds Produced during Processing Biogenic Amines, Ethyl Carbamides, Nitrosamines
Microbiological Hazards and Their Control Bacteria
Microbiological Hazards and Their Control Viruses
Microbiological Hazards and Their Control Parasites
Biotechnology and Food Safety Benefits of Genetic Modifications
Safety Assessment of Probiotics and Starters
Practical Applications Prospects and Pitfalls


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