Descriptive food science / / edited by Antonio Valero Díaz, Rosa María García-Gimeno

• Pubblicazione: London : , : IntechOpen, , 2018
• Descrizione fisica: 1 online resource (182 pages) : illustrations
• Disciplina: 664
• Soggetto topico: Food industry and trade
• Soggetto non controllato: Food Engineering; Bromatology
• Altri autori: García-GimenoRosa María
• Persona (resp. second.): DíazAntonio Valero
• Nota di bibliografia: Includes bibliographical references.
• Sommario/riassunto: 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.
• Titolo autorizzato: Descriptive food science
• ISBN: 1-83881-725-5; 1-78984-595-5
• Formato: Materiale a stampa
• Livello bibliografico: Monografia
• Lingua di pubblicazione: Inglese
• Record Nr.: 9910317775503321
• Lo trovi qui: Univ. Federico II