Søkt på: Bøker av Salvatore Parisi
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Foods of Non-Animal Origin
This Brief discusses aspects of the increasingly complex production of legal and reliable food products of non-animal origin. It introduces to the Food Safety Modernization Act …
Influence of Chemistry on New Foods and Traditional Products
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 …
Trends in Food Chemistry, Nutrition and Technology in Indian Sub-Continent
This brief outlines the state-of-art of the food industry within the Indian Sub-continent, providing a detailed insight into the current science of nutrition and industrial …
Chemistry and Food Safety in the EU
This Brief provides a general description of the European Rapid Alert System for Food and Feed (RASFF). It describes the RASFF approach on the legal level and with reference to …
Trends in Food Chemistry, Nutrition and Technology in Indian Sub-continent
This brief outlines the state-of-art of the food industry within the Indian Sub-continent, providing a detailed insight into the current science of nutrition and industrial …
Microbial Toxins and Related Contamination in the Food Industry
This Brief concerns the chemical risk in food products from the viewpoint of microbiology. The “Hazard Analysis and Critical Control Point” (HACCP) approach, which is applied for …
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 …
Maillard Reaction in Foods
This book provides an overview of mitigation strategies and positive health effects of Maillard Reaction products in the contexts of food processing and storage. The effects of …
Chemistry and Food Safety in the EU
This Brief provides a general description of the European Rapid Alert System for Food and Feed (RASFF). It describes the RASFF approach on the legal level and with reference to …
Analytical Methods for the Assessment of Maillard Reactions in Foods
This Brief provides an overview of different analytical methods and techniques for the qualitative and quantitative evaluation of Maillard Reactions and their reaction products in …
Raw Material Scarcity and Overproduction in the Food Industry
This book describes the consequences of an increased demand for food for human consumption for the global food industry. In four concise chapters, the authors explore the trend for …
Food Packaging Hygiene
This Brief is concerned with the connection between food packaging and the chemical composition of packaging materials. In terms of the food packaging hygiene, the influence of the …