The Influence of Chemistry on New Foods and Traditional Products (Paperback, 2014 ed.)

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.

General

Imprint:	Springer International Publishing AG
Country of origin:	Switzerland
Series:	SpringerBriefs in Molecular Science
Release date:	September 2014
First published:	2014
Authors:	Giampiero Barbieri • Caterina Barone • Arpan Bhagat • Giorgia Caruso • Zachary Ryan Conley • Salvatore Parisi
Dimensions:	235 x 155 x 4mm (L x W x T)
Format:	Paperback
Pages:	65
Edition:	2014 ed.
ISBN-13:	978-3-319-11357-9
Categories:	Books > Medicine > Other branches of medicine > Pathology > Medical microbiology & virology Books > Science & Mathematics > Biology, life sciences > Biochemistry > General Books > Medicine > Clinical & internal medicine > Diseases & disorders > Immunology > Allergies Books > Professional & Technical > Industrial chemistry & manufacturing technologies > Industrial chemistry > Food & beverage technology > General
LSN:	3-319-11357-7
Barcode:	9783319113579

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