02006oam 2200421 450 991031777550332120240130223719.01-83881-725-51-78984-595-5(CKB)4970000000100329(NjHacI)994970000000100329(oapen)https://directory.doabooks.org/handle/20.500.12854/44795(EXLCZ)99497000000010032920221022d2018 uy 0engur|||||||||||txtrdacontentcrdamediacrrdacarrierDescriptive food science /edited by Antonio Valero Díaz, Rosa María García-GimenoLondon :IntechOpen,2018.1 online resource (182 pages) illustrations1-78984-594-7 Includes bibliographical references.Deep knowledge of the chemical composition, nutrients, physical properties, toxicology, and microbiological composition of food allows for the production of safe, high-quality foods. This knowledge is fundamental when producing, preserving, manipulating, and distributing food substances, especially to reduce the risks to consumer health. The full extent of the effects on the composition of foods treated by new technologies is still unknown and it must be considered to guarantee that food is produced safely. Descriptive Food Science gives an in-depth insight into this field. Section 1 focuses on the quality of various foods and Section 2 centers on how different technological treatments affect the quality of food.Food industry and tradeFood EngineeringBromatologyFood industry and trade.664García-Gimeno Rosa María1588476Díaz Antonio ValeroNjHacINjHaclBOOK9910317775503321Descriptive food science3878328UNINA