The Influence of Chemistry on New Foods and Traditional Products:
Gespeichert in:
| Format: | Elektronisch E-Book |
|---|---|
| Sprache: | English |
| Veröffentlicht: |
Cham [u.a.]
Springer
2014
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| Schriftenreihe: | SpringerBriefs in Molecular Science
|
| Schlagworte: | |
| Online-Zugang: | UBT01 Volltext Inhaltsverzeichnis Abstract |
| Beschreibung: | 1 Online-Ressource |
| ISBN: | 9783319113586 |
| DOI: | 10.1007/978-3-319-11358-6 |
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Datensatz im Suchindex
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|---|---|
| adam_text | THE INFLUENCE OF CHEMISTRY ON NEW FOODS AND TRADITIONAL PRODUCTS
/ BARBIERI, GIAMPIERO
: 2014
TABLE OF CONTENTS / INHALTSVERZEICHNIS
THE PROBLEM OF AQUEOUS ABSORPTION IN PROCESSED CHEESES.-THE PREDICTION
OF SHELF LIFE VALUES IN FUNCTION OF THE CHEMICAL COMPOSITION IN SOFT
CHEESES.-CHEMICAL AND HEALTH FEATURES OF COOKED COLDMEATS
SWEET COMPOUNDS IN FOODS: SUGAR ALCOHOLS
FOOD MANUFACTURING AND ALLERGEN MANAGEMENT
DIESES SCHRIFTSTUECK WURDE MASCHINELL ERZEUGT.
THE INFLUENCE OF CHEMISTRY ON NEW FOODS AND TRADITIONAL PRODUCTS
/ BARBIERI, GIAMPIERO
: 2014
ABSTRACT / INHALTSTEXT
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
DIESES SCHRIFTSTUECK WURDE MASCHINELL ERZEUGT.
|
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| isbn | 9783319113586 |
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| spelling | The Influence of Chemistry on New Foods and Traditional Products Giampiero Barbieri ; Caterina Barone ; Arpan Bhagat ; Giorgia Caruso ; Zachary Ryan Conley ; Salvatore Parisi Cham [u.a.] Springer 2014 1 Online-Ressource txt rdacontent c rdamedia cr rdacarrier SpringerBriefs in Molecular Science Chemie Microbiology Food science Nutrition Allergy Chemistry Barbieri, Giampiero Sonstige oth Barone, Caterina 1950- Sonstige (DE-588)1072396831 oth Bhagat, Arpan Sonstige oth Caruso, Giorgia Sonstige oth Conley, Zachary Ryan Sonstige oth Parisi, Salvatore Sonstige oth Erscheint auch als Druckausgabe 978-3-319-11357-9 https://doi.org/10.1007/978-3-319-11358-6 Verlag Volltext Springer Fremddatenuebernahme application/pdf http://bvbr.bib-bvb.de:8991/F?func=service&doc_library=BVB01&local_base=BVB01&doc_number=027557622&sequence=000001&line_number=0001&func_code=DB_RECORDS&service_type=MEDIA Inhaltsverzeichnis Springer Fremddatenuebernahme application/pdf http://bvbr.bib-bvb.de:8991/F?func=service&doc_library=BVB01&local_base=BVB01&doc_number=027557622&sequence=000003&line_number=0002&func_code=DB_RECORDS&service_type=MEDIA Abstract |
| spellingShingle | The Influence of Chemistry on New Foods and Traditional Products Chemie Microbiology Food science Nutrition Allergy Chemistry |
| title | The Influence of Chemistry on New Foods and Traditional Products |
| title_auth | The Influence of Chemistry on New Foods and Traditional Products |
| title_exact_search | The Influence of Chemistry on New Foods and Traditional Products |
| title_full | The Influence of Chemistry on New Foods and Traditional Products Giampiero Barbieri ; Caterina Barone ; Arpan Bhagat ; Giorgia Caruso ; Zachary Ryan Conley ; Salvatore Parisi |
| title_fullStr | The Influence of Chemistry on New Foods and Traditional Products Giampiero Barbieri ; Caterina Barone ; Arpan Bhagat ; Giorgia Caruso ; Zachary Ryan Conley ; Salvatore Parisi |
| title_full_unstemmed | The Influence of Chemistry on New Foods and Traditional Products Giampiero Barbieri ; Caterina Barone ; Arpan Bhagat ; Giorgia Caruso ; Zachary Ryan Conley ; Salvatore Parisi |
| title_short | The Influence of Chemistry on New Foods and Traditional Products |
| title_sort | the influence of chemistry on new foods and traditional products |
| topic | Chemie Microbiology Food science Nutrition Allergy Chemistry |
| topic_facet | Chemie Microbiology Food science Nutrition Allergy Chemistry |
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