LEADER 03877nam 22006975 450 001 9910357822603321 005 20200629193255.0 010 $a3-030-35228-5 024 7 $a10.1007/978-3-030-35228-8 035 $a(CKB)4100000009938062 035 $a(MiAaPQ)EBC5983878 035 $a(DE-He213)978-3-030-35228-8 035 $a(PPN)248602802 035 $a(EXLCZ)994100000009938062 100 $a20191122d2019 u| 0 101 0 $aeng 135 $aurcnu|||||||| 181 $ctxt$2rdacontent 182 $cc$2rdamedia 183 $acr$2rdacarrier 200 10$aChemistry and Hygiene of Food Gases /$fby Pasqualina Laganā, Giovanni Campanella, Paolo Patanč, Maria Assunta Cava, Salvatore Parisi, Maria Elsa Gambuzza, Santi Delia, Maria Anna Coniglio 205 $a1st ed. 2019. 210 1$aCham :$cSpringer International Publishing :$cImprint: Springer,$d2019. 215 $a1 online resource (54 pages) 225 1 $aChemistry of Foods,$x2199-689X 311 $a3-030-35227-7 327 $aFood 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. 330 $aThis book focuses on the use of food gases in the food industry, their different applications and their role in food processing, packaging and transportation. Since these gases come into contact with food, they must comply with strict of labeling, purity and hygiene standards in order to ensure food safety. The book discusses various implications of food gases in the food chain, providing examples of how they can be used to limit food waste and losses. The first two chapters examine the classification and role of food gases in Europe, and the third chapter then explores the chemical and physical features of commonly used food gases in the food and food packing industries. The fourth chapter highlights the impact of food gases on human health due to their possible abuse and misuse. This book appeals to researchers and professionals working in food production and quality control. 410 0$aChemistry of Foods,$x2199-689X 606 $aFood?Biotechnology 606 $aPublic health 606 $aNutrition    606 $aLaw?Europe 606 $aFood Science$3https://scigraph.springernature.com/ontologies/product-market-codes/C15001 606 $aPublic Health$3https://scigraph.springernature.com/ontologies/product-market-codes/H27002 606 $aNutrition$3https://scigraph.springernature.com/ontologies/product-market-codes/C18000 606 $aEuropean Law$3https://scigraph.springernature.com/ontologies/product-market-codes/R20000 615 0$aFood?Biotechnology. 615 0$aPublic health. 615 0$aNutrition   . 615 0$aLaw?Europe. 615 14$aFood Science. 615 24$aPublic Health. 615 24$aNutrition. 615 24$aEuropean Law. 676 $a664 700 $aLaganā$b Pasqualina$4aut$4http://id.loc.gov/vocabulary/relators/aut$0918922 702 $aCampanella$b Giovanni$4aut$4http://id.loc.gov/vocabulary/relators/aut 702 $aPatanč$b Paolo$4aut$4http://id.loc.gov/vocabulary/relators/aut 702 $aAssunta Cava$b Maria$4aut$4http://id.loc.gov/vocabulary/relators/aut 702 $aParisi$b Salvatore$4aut$4http://id.loc.gov/vocabulary/relators/aut 702 $aGambuzza$b Maria Elsa$4aut$4http://id.loc.gov/vocabulary/relators/aut 702 $aDelia$b Santi$4aut$4http://id.loc.gov/vocabulary/relators/aut 702 $aConiglio$b Maria Anna$4aut$4http://id.loc.gov/vocabulary/relators/aut 801 0$bMiAaPQ 801 1$bMiAaPQ 801 2$bMiAaPQ 906 $aBOOK 912 $a9910357822603321 996 $aChemistry and Hygiene of Food Gases$92547191 997 $aUNINA