Zobacz książki o podobnej tematyce

Więcej informacji o Influence of Chemistry on New Foods and Traditional Products

• Dane szczegółowe
• Opis
• Ulubione w innej kategorii

Za ten zakup dostaniesz 154 punkty

Opis

This Brief concerns the influence of chemistry in the modern food and beverages industry. The world of traditional foods has been soundlessly but increasingly interconnected with the chemical industry in the last century. Different areas are considered in a multidisciplinary approach:§§- the production of chemical additives and of non-food components needed in the food industry (e.g. packaging materials)§§- the regulatory perspective of the whole food production chain§§- commercialization of food commodities§§- the problem of food safety from the viewpoint of official auditors with medical or veterinarian competencies§§- new and emerging risks related to food packaging materials§§- the assessment of the authenticity of edible products.§§This Brief includes different viewpoints, ranging from the management of allergens and food additives in the food plant to the complex matter of the formulation of traditional products with the consequent production of alternative versions of the same food.§

Szczegóły książki

Kategoria Książki po angielsku Medicine Clinical & internal medicine Diseases & disorders

• Pełny tytuł: Influence of Chemistry on New Foods and Traditional Products
• Autor: Giampiero Barbieri, Caterina Barone, Arpan Bhagat, Giorgia Caruso, Zachary Ryan Conley, Salvatore Parisi
• Język: Angielski
• Oprawa: Miękka
• Liczba stron: 65
• EAN: 9783319113579
• ISBN: 3319113577
• ID: 05182498
• Wydawca: Springer International Publishing AG
• Waga: 1241 g
• Wymiary: 235 × 155 × 6 mm
• Data wydania: 25. September 2014

Ulubione w innej kategorii

---

---

---