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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 …
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 …
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 …
The Chemistry of Frozen Vegetables
This Brief presents a chemical perspective on frozen vegetables, also known as “ready-to-use” foods. It elucidates the chemical properties and modifications of vegetables from …
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 …
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 …