LEADER 02446nam0 2200493 i 450 001 IEI0074257 005 20231121125506.0 100 $a19970606d1992 ||||0itac50 ba 101 | $aita 102 $ait 181 1$6z01$ai $bxxxe 182 1$6z01$an 200 1 $aDalle prime cronache ai cantari di Giuliano Dati$fRenato Lefevre 210 $aRoma$cs.n.$d1992 215 $a152 p.$cill.$d25 cm 225 | $aCollana della Fondazione Marco Besso$v10 300 $aSul front.: Nel 500. dell'impresa colombiana 410 0$1001RAV0158877$12001 $aCollana della Fondazione Marco Besso$v10$171202$aFondazione Marco Besso$3CFIV094636 606 $aAmerica$xScoperte$xFonti$2FIR$3RMLC422632$9I 606 $aDati, Giuliano$xCantari$xSec. 15.-16.$2FIR$3RMLC422633$9I 606 $aIncunabuli$xRoma$xBiblioteca Casanatense$xVol. Inc. 1591$2FIR$3RMLC014158$9I 606 $aDati, Giuliano. 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The world of traditional foods has been soundlessly but increasingly interconnected with the chemical industry in the last century. Different areas are considered in a  multidisciplinary approach: - the production of chemical additives and of non-food components needed in the food industry (e.g. packaging materials) - the regulatory perspective of the whole food production chain - commercialization of food commodities - the problem of food safety from the viewpoint of official auditors with medical or veterinarian competencies - new and emerging risks related to food packaging materials - the assessment of the authenticity of edible products. This Brief includes different viewpoints, ranging from the management of allergens and food additives in the food plant to the complex matter of the formulation of traditional products with the consequent production of ?alternative? versions of the same food. 410 0$aChemistry of Foods,$x2199-689X 606 $aFood?Biotechnology 606 $aNutrition 606 $aAllergy 606 $aMedical microbiology 606 $aFood Science$3https://scigraph.springernature.com/ontologies/product-market-codes/C15001 606 $aNutrition$3https://scigraph.springernature.com/ontologies/product-market-codes/C18000 606 $aAllergology$3https://scigraph.springernature.com/ontologies/product-market-codes/H11009 606 $aMedical Microbiology$3https://scigraph.springernature.com/ontologies/product-market-codes/B16003 615 0$aFood?Biotechnology. 615 0$aNutrition. 615 0$aAllergy. 615 0$aMedical microbiology. 615 14$aFood Science. 615 24$aNutrition. 615 24$aAllergology. 615 24$aMedical Microbiology. 676 $a664.07 700 $aBarbieri$b Giampiero$4aut$4http://id.loc.gov/vocabulary/relators/aut$01059322 702 $aBarone$b Caterina$4aut$4http://id.loc.gov/vocabulary/relators/aut 702 $aBhagat$b Arpan$4aut$4http://id.loc.gov/vocabulary/relators/aut 702 $aCaruso$b Giorgia$4aut$4http://id.loc.gov/vocabulary/relators/aut 702 $aConley$b Zachary Ryan$4aut$4http://id.loc.gov/vocabulary/relators/aut 702 $aParisi$b Salvatore$4aut$4http://id.loc.gov/vocabulary/relators/aut 801 0$bMiAaPQ 801 1$bMiAaPQ 801 2$bMiAaPQ 906 $aBOOK 912 $a9910298649903321 996 $aThe Influence of Chemistry on New Foods and Traditional Products$92505296 997 $aUNINA