Chemistry and Hygiene of Food Gases

• Main Authors: Laganà, Pasqualina (Author, http://id.loc.gov/vocabulary/relators/aut), Campanella, Giovanni (http://id.loc.gov/vocabulary/relators/aut), Patanè, Paolo (http://id.loc.gov/vocabulary/relators/aut), Assunta Cava, Maria (http://id.loc.gov/vocabulary/relators/aut), Parisi, Salvatore (http://id.loc.gov/vocabulary/relators/aut), Gambuzza, Maria Elsa (http://id.loc.gov/vocabulary/relators/aut), Delia, Santi (http://id.loc.gov/vocabulary/relators/aut), Coniglio, Maria Anna (http://id.loc.gov/vocabulary/relators/aut)
• Corporate Author: SpringerLink (Online service)
• Format: Electronic eBook
• Language: English
• Published: Cham : Springer International Publishing : Imprint: Springer, 2019.
• Edition: 1st ed. 2019.
• Series: Chemistry of Foods,
• Subjects: Food-Biotechnology.; Public health.; Nutrition .; Law-Europe.; Food Science.; Public Health.; Nutrition.; European Law.

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...

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.