Abstract
In this chapter an integrated approach to food design based on hurdle technology, the application of a user guide in food design, and the risk assessment of designed foods are discussed.
Access this chapter
Tax calculation will be finalised at checkout
Purchases are for personal use only
Preview
Unable to display preview. Download preview PDF.
Author information
Authors and Affiliations
Rights and permissions
Copyright information
© 2002 Springer Science+Business Media New York
About this chapter
Cite this chapter
Leistner, L., Gould, G.W. (2002). Food Design and Risk Assessment. In: Hurdle Technologies. Food Engineering Series. Springer, Boston, MA. https://doi.org/10.1007/978-1-4615-0743-7_6
Download citation
DOI: https://doi.org/10.1007/978-1-4615-0743-7_6
Publisher Name: Springer, Boston, MA
Print ISBN: 978-1-4613-5220-4
Online ISBN: 978-1-4615-0743-7
eBook Packages: Springer Book Archive