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Quality Systems in the Food Industry
This book explains the role of food-oriented (or ‘food-centric’) quality system standards in the modern food and beverage industry. It discusses food safety schemes based on the …
Lathyrus sativus and Nutrition
This book addresses the traditional use of a specific crop legume, grass pea (Lathyrus sativus), as a food product and ingredient for typical food products. Grass pea has very …
Chemical Profiles of Industrial Cow’s Milk Curds
This Brief explores the chemistry and production technology of a cheese precursor: the cow’s milk curd. It explains how different coagulation and treatment methods can be used to …
Thermal Treatments of Canned Foods
This Brief describes the chemical features of canned food products and gives background information on the technology of canning foods. It explains how canned foods are different …
Chemical Evolution of Nitrogen-based Compounds in Mozzarella Cheeses
This Brief evaluates the consequences of protein modifications in cheeses, with special emphasis on mozzarella cheeses. It explains the influence of biogenic amines on food quality …
Dietary Patterns, Food Chemistry and Human Health
This brief discusses the influence of modern food production on dietary patterns and chronic diseases. In four concise chapters the authors explore different aspects of this …