Chemistry of Foods

The Influence of Chemistry on New Foods and Traditional Products

Authors: Barbieri, G., Barone, C., Bhagat, A., Caruso, G., Conley, Z., Parisi, S.

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  • Written by experts from different disciplines
  • Discusses the influence of chemistry in the modern food and beverages industry
  • Regards different viewpoints, from food additives management to modern production of traditional products
  •   ​
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eBook $54.99
price for USA in USD (gross)
  • ISBN 978-3-319-11358-6
  • Digitally watermarked, DRM-free
  • Included format: PDF, EPUB
  • ebooks can be used on all reading devices
  • Immediate eBook download after purchase
Softcover $69.99
price for USA in USD
  • ISBN 978-3-319-11357-9
  • Free shipping for individuals worldwide
  • Usually dispatched within 3 to 5 business days.
About this book

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.

Table of contents (5 chapters)

Table of contents (5 chapters)
  • The Problem of Aqueous Absorption in Processed Cheeses: A Simulated Approach

    Barbieri, Giampiero (et al.)

    Pages 1-17

  • The Prediction of Shelf Life Values in Function of the Chemical Composition in Soft Cheeses

    Barbieri, Giampiero (et al.)

    Pages 19-32

  • Chemical and Health Features of Cooked Cold Meats. Reduction of Salt, Fat and Some Additives and Related Effects on Technological and Sensory Aspects of Charcuterie Products

    Barbieri, Giampiero (et al.)

    Pages 33-50

  • Sweet Compounds in Foods: Sugar Alcohols

    Barbieri, Giampiero (et al.)

    Pages 51-59

  • Food Manufacturing and Allergen Management

    Barbieri, Giampiero (et al.)

    Pages 61-65

Buy this book

eBook $54.99
price for USA in USD (gross)
  • ISBN 978-3-319-11358-6
  • Digitally watermarked, DRM-free
  • Included format: PDF, EPUB
  • ebooks can be used on all reading devices
  • Immediate eBook download after purchase
Softcover $69.99
price for USA in USD
  • ISBN 978-3-319-11357-9
  • Free shipping for individuals worldwide
  • Usually dispatched within 3 to 5 business days.
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Bibliographic Information

Bibliographic Information
Book Title
The Influence of Chemistry on New Foods and Traditional Products
Authors
Series Title
Chemistry of Foods
Copyright
2014
Publisher
Springer International Publishing
Copyright Holder
The Author(s)
eBook ISBN
978-3-319-11358-6
DOI
10.1007/978-3-319-11358-6
Softcover ISBN
978-3-319-11357-9
Series ISSN
2199-689X
Edition Number
1
Number of Pages
VI, 65
Number of Illustrations
4 b/w illustrations, 11 illustrations in colour
Topics