TY - JOUR
T1 - Food Technology
T2 - A Primer for Physicians
AU - Levine, Allen S
AU - Labuza, Ted P
AU - Morley, J. E.
PY - 1985/3/7
Y1 - 1985/3/7
N2 - HISTORICALLY, physicians have not been exposed to the subject of food technology. The limited contact that they have had with this area of modern technology has been in relation to food-borne illness and to some toxic effects of foods. This introduction to food technology should help make physicians aware of the changes that occur in foods as a result of manufacturing, the effects of food technology on health, and the laws governing this industry. Food Preservation Food may deteriorate because of microbiologic, physical, chemical, or enzyme-induced decay. Such losses in food quality occur both before and after harvesting or slaughter.
AB - HISTORICALLY, physicians have not been exposed to the subject of food technology. The limited contact that they have had with this area of modern technology has been in relation to food-borne illness and to some toxic effects of foods. This introduction to food technology should help make physicians aware of the changes that occur in foods as a result of manufacturing, the effects of food technology on health, and the laws governing this industry. Food Preservation Food may deteriorate because of microbiologic, physical, chemical, or enzyme-induced decay. Such losses in food quality occur both before and after harvesting or slaughter.
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U2 - 10.1056/NEJM198503073121006
DO - 10.1056/NEJM198503073121006
M3 - Review article
C2 - 3883163
AN - SCOPUS:0021915873
SN - 0028-4793
VL - 312
SP - 628
EP - 634
JO - New England Journal of Medicine
JF - New England Journal of Medicine
IS - 10
ER -
