Title Thermal processing of food : potential health benefits and risks : symposium / editors Gerhard Eisenbrand [and others] ; scientific secretariat Sabine Guth [and others] ; Senate Commission on Food Safety (SKLM)

Published Weinheim : Wiley-VCH ; Bonn : DFG, [2007] ©2007

Online access available from: Wiley Online Books    View Resource Record

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Description 1 online resource (xi, 283 pages) : illustrations (some color) Contents Thermal Processing of Food: Potential Health Benefits and Risks; Inhalt/Contents; Vorwort; Preface; I Bericht und Schlussfolgerungen; II Report and Conclusions; III Contributions; IV Posters; V Participants and Contributors of the Symposium Summary This is the latest and most authoritative documentation of current scientific knowledge regarding the health effects of thermal food processing. Authors from all over Europe and the USA provide an international perspective, weighing up the risks and benefits. In addition, the contributors outline those areas where further research is necessary Notes At head of title: Deutsche Forschungsgemeinschaft Symposium held September 25-27 2005, Kaiserslautern, Germany Bibliography Includes bibliographical references Notes In English with some prefatory material in German Print version record Subject Food -- Preservation -- Congresses. Food -- Thermal properties -- Congresses. Processed foods -- Congresses. Acrylamide. Food Preservation. Hot Temperature. Genre/Form Conference papers and proceedings. Conference papers and proceedings. Form Electronic book Author Eisenbrand, Gerhard. Deutsche Forschungsgemeinschaft. Senatskommission zur Beurteilung der Gesundheitlichen Unbedenklichkeit von Lebensmitteln. Wiley InterScience (Online service) ISBN 3527611495 3527611509 (electronic bk.) 9783527611492 9783527611508 (electronic bk.) (alk. paper) (alk. paper)

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