The Influence of Chemistry on New Foods and Traditional Products

• Κύριοι συγγραφείς: Barbieri, Giampiero (Συγγραφέας), Barone, Caterina (Συγγραφέας), Bhagat, Arpan (Συγγραφέας), Caruso, Giorgia (Συγγραφέας), Conley, Zachary Ryan (Συγγραφέας), Parisi, Salvatore (Συγγραφέας)
• Συγγραφή απο Οργανισμό/Αρχή: SpringerLink (Online service)
• Μορφή: Ηλεκτρονική πηγή Ηλ. βιβλίο
• Γλώσσα: English
• Έκδοση: Cham : Springer International Publishing : Imprint: Springer, 2014.
• Σειρά: SpringerBriefs in Molecular Science,
• Θέματα: Chemistry.; Medical microbiology.; Food > Biotechnology.; Nutrition.; Allergy.; Food Science.; Allergology.; Medical Microbiology.

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 product...

Πίνακας περιεχομένων:

• 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.