Sökt på: Böcker av Caruso Giorgia
totalt 12 träffar
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 …
Novel Foods in the European Union
This Brief describes in three concise chapters one of the newest 'hot topics' under EU Food Law and Policy: the new Regulation (EU) No 2015/2283 from the European Parliament and by …
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 …
Novel Foods in the European Union
This Brief describes in three concise chapters one of the newest ‘hot topics’ under EU Food Law and Policy: the new Regulation (EU) No 2015/2283 from the European Parliament and by …
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 …
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 …
Microbial Toxins and Related Contamination in the Food Industry
This Brief concerns the chemical risk in food products from the viewpoint of microbiology. The "e;Hazard Analysis and Critical Control Point"e; (HACCP) approach, which is …
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 …
Lactic Acid in the Food Industry
This Brief explores the importance of lactic acid and fermentation in the modern food industry. Although it is usually associated with milk and dairy products, lactic acid can also …
Lactic Acid in the Food Industry
This Brief explores the importance of lactic acid and fermentation in the modern food industry. Although it is usually associated with milk and dairy products, lactic acid can also …
The 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 …