Dietary Fibre and Related Substances

  • I. T. Johnson
  • D. A. T. Southgate
Book

Part of the Food Safety Series book series (FSS)

Table of contents

  1. Front Matter
    Pages i-ix
  2. I. T. Johnson, D. A. T. Southgate
    Pages 1-13
  3. I. T. Johnson, D. A. T. Southgate
    Pages 14-38
  4. I. T. Johnson, D. A. T. Southgate
    Pages 66-80
  5. I. T. Johnson, D. A. T. Southgate
    Pages 81-97
  6. I. T. Johnson, D. A. T. Southgate
    Pages 98-109
  7. I. T. Johnson, D. A. T. Southgate
    Pages 110-117
  8. Back Matter
    Pages 119-132

About this book

Introduction

Consumer safety has become a central issue of the food supply system in most countries. It encompasses a large number of interacting scientific and technological rnatters, such as agricultural practice, microbiology, chemistry, food technology, processing, handling and packaging. The techniques used in understanding and controlling contaminants and toxicity range from the most sophisticated scientific laboratory methods, through industrial engineering science to simple logical rules implemented in the kitchen. The problems of food safety, however, spread far beyond those directly occupied in food production. Public interest and concern has become acute in recent years, alerting a wide spectrum of specialists in research, education and public affairs. This series aims to present timeIy volumes covering all aspects of the subject. They will be up-to-date, specialist reviews written by acknowledged experts in their fieIds of research to express each author's own viewpoint. The readership is intended to be wide and international, and the style to be comprehensible to non­ specialists, albeit professionals. The series will be of interest to food scientists and technologists working in industry, universities, polytechnics and government institutes; legislators and regulators concerned with the food supply; and specialists in agriculture, engineer­ ing, health care and consumer affairs.

Keywords

agriculture chemistry food safety microbiology processing

Authors and affiliations

  • I. T. Johnson
    • 1
  • D. A. T. Southgate
    • 1
  1. 1.AFRC Institute of Food ResearchNorwichUK

Bibliographic information

  • DOI https://doi.org/10.1007/978-1-4899-3308-9
  • Copyright Information Springer Science+Business Media New York 1994
  • Publisher Name Springer, Boston, MA
  • eBook Packages Springer Book Archive
  • Print ISBN 978-0-412-48470-4
  • Online ISBN 978-1-4899-3308-9
  • About this book
Industry Sectors
Chemical Manufacturing
Biotechnology
Consumer Packaged Goods
Pharma