LEADER 02006oam  2200421   450 
001 9910317775503321
005 20240130223719.0
010   $a1-83881-725-5
010   $a1-78984-595-5
035   $a(CKB)4970000000100329
035   $a(NjHacI)994970000000100329
035   $a(oapen)https://directory.doabooks.org/handle/20.500.12854/44795
035   $a(EXLCZ)994970000000100329
100   $a20221022d2018      uy             0
101 0 $aeng
135   $aur|||||||||||
181   $ctxt$2rdacontent
182   $cc$2rdamedia
183   $acr$2rdacarrier
200 00$aDescriptive food science /$fedited by Antonio Valero Di?az, Rosa Mari?a Garci?a-Gimeno
210  1$aLondon :$cIntechOpen,$d2018.
215   $a1 online resource (182 pages) $cillustrations
311 0 $a1-78984-594-7 
320   $aIncludes bibliographical references.
330   $aDeep 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.
606   $aFood industry and trade
610   $aFood Engineering
610   $aBromatology
615  0$aFood industry and trade.
676   $a664
701   $aGarci?a-Gimeno$b Rosa Mari?a$01588476
702   $aDi?az$b Antonio Valero
801  0$bNjHacI
801  1$bNjHacl
906   $aBOOK
912   $a9910317775503321
996   $aDescriptive food science$93878328
997   $aUNINA