Descriptive food science

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...

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Detalles Bibliográficos
Otros Autores: García-Gimeno, Rosa María (-), Díaz, Antonio Valero, editor (editor)
Formato: Libro electrónico
Idioma:Inglés
Publicado: London : IntechOpen 2018.
Materias:
Ver en Biblioteca Universitat Ramon Llull:https://discovery.url.edu/permalink/34CSUC_URL/1im36ta/alma991009437918606719
Descripción
Sumario: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.
Descripción Física:1 online resource (182 pages) : illustrations
Bibliografía:Includes bibliographical references.
ISBN:9781838817251
9781789845952