LEADER 04286nam 22007815 450 001 9910298649903321 005 20200706030523.0 010 $a3-319-11358-5 024 7 $a10.1007/978-3-319-11358-6 035 $a(CKB)3710000000239407 035 $a(EBL)1968575 035 $a(OCoLC)893685481 035 $a(SSID)ssj0001353788 035 $a(PQKBManifestationID)11751748 035 $a(PQKBTitleCode)TC0001353788 035 $a(PQKBWorkID)11317531 035 $a(PQKB)10817398 035 $a(MiAaPQ)EBC1968575 035 $a(DE-He213)978-3-319-11358-6 035 $a(PPN)181349795 035 $a(EXLCZ)993710000000239407 100 $a20140913d2014 u| 0 101 0 $aeng 135 $aur|n|---||||| 181 $ctxt 182 $cc 183 $acr 200 14$aThe Influence of Chemistry on New Foods and Traditional Products /$fby Giampiero Barbieri, Caterina Barone, Arpan Bhagat, Giorgia Caruso, Zachary Ryan Conley, Salvatore Parisi 205 $a1st ed. 2014. 210 1$aCham :$cSpringer International Publishing :$cImprint: Springer,$d2014. 215 $a1 online resource (70 p.) 225 1 $aChemistry of Foods,$x2199-689X 300 $aDescription based upon print version of record. 311 $a3-319-11357-7 320 $aIncludes bibliographical references at the end of each chapters. 327 $aThe 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 Cold Meats -- Sweet Compounds in Foods: Sugar Alcohols -- Food Manufacturing and Allergen Management. 330 $aThis Brief concerns the influence of chemistry in the modern food and beverages industry. The world of traditional foods has been soundlessly but increasingly interconnected with the chemical industry in the last century. Different areas are considered in a  multidisciplinary approach: - the production of chemical additives and of non-food components needed in the food industry (e.g. packaging materials) - the regulatory perspective of the whole food production chain - commercialization of food commodities - the problem of food safety from the viewpoint of official auditors with medical or veterinarian competencies - new and emerging risks related to food packaging materials - the assessment of the authenticity of edible products. This Brief includes different viewpoints, ranging from the management of allergens and food additives in the food plant to the complex matter of the formulation of traditional products with the consequent production of ?alternative? versions of the same food. 410 0$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