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Title The influence of chemistry on new foods and traditional products / Giampiero Barbieri ... [and 5 more]
Published Cham : Springer, 2014
Online access available from:
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Description 1 online resource (vi, 65 pages) : illustrations (some color)
Series SpringerBriefs in Molecular Science, Chemistry of foods, 2191-5407
SpringerBriefs in molecular science. 2191-5407
Contents The 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
Summary Annotation This 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."
Bibliography Includes bibliographical references
Notes Online resource; title from PDF title page (SpringerLink, viewed September 23, 2014)
Subject Food -- Analysis.
Food -- Composition.
Form Electronic book
Author Barbieri, Giampiero, author
ISBN 3319113577 (print)
3319113585 (electronic bk.)
9783319113579 (print)
9783319113586 (electronic bk.)