The Influence of Chemistry on New Foods and Traditional Products

Nonfiction, Science & Nature, Science, Biological Sciences, Biochemistry, Technology, Food Industry & Science
Cover of the book The Influence of Chemistry on New Foods and Traditional Products by Giampiero Barbieri, Caterina Barone, Arpan Bhagat, Giorgia Caruso, Salvatore Parisi, Zachary Ryan Conley, Springer International Publishing
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Author: Giampiero Barbieri, Caterina Barone, Arpan Bhagat, Giorgia Caruso, Salvatore Parisi, Zachary Ryan Conley ISBN: 9783319113586
Publisher: Springer International Publishing Publication: September 13, 2014
Imprint: Springer Language: English
Author: Giampiero Barbieri, Caterina Barone, Arpan Bhagat, Giorgia Caruso, Salvatore Parisi, Zachary Ryan Conley
ISBN: 9783319113586
Publisher: Springer International Publishing
Publication: September 13, 2014
Imprint: Springer
Language: English

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.

View on Amazon View on AbeBooks View on Kobo View on B.Depository View on eBay View on Walmart

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.

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