Descriptive Food Science
Rosa María García-Gimeno
Descriptive Food Science - IntechOpen 2018 - 1 electronic resource (182 p.)
Open Access
Deep knowledge of the chemical composition, nutrients, physical properties, toxicology, and microbiological composition of food allows for the production of safe, high-quality foods. This knowledge is fundamental when producing, preserving, manipulating, and distributing food substances, especially to reduce the risks to consumer health. The full extent of the effects on the composition of foods treated by new technologies is still unknown and it must be considered to guarantee that food is produced safely. Descriptive Food Science gives an in-depth insight into this field. Section 1 focuses on the quality of various foods and Section 2 centers on how different technological treatments affect the quality of food.
All rights reserved
English
intechopen.73156 9781789845952 9781789845945
10.5772/intechopen.73156 doi
Life Sciences Food Engineering Agricultural and Biological Sciences Bromatology
Descriptive Food Science - IntechOpen 2018 - 1 electronic resource (182 p.)
Open Access
Deep knowledge of the chemical composition, nutrients, physical properties, toxicology, and microbiological composition of food allows for the production of safe, high-quality foods. This knowledge is fundamental when producing, preserving, manipulating, and distributing food substances, especially to reduce the risks to consumer health. The full extent of the effects on the composition of foods treated by new technologies is still unknown and it must be considered to guarantee that food is produced safely. Descriptive Food Science gives an in-depth insight into this field. Section 1 focuses on the quality of various foods and Section 2 centers on how different technological treatments affect the quality of food.
All rights reserved
English
intechopen.73156 9781789845952 9781789845945
10.5772/intechopen.73156 doi
Life Sciences Food Engineering Agricultural and Biological Sciences Bromatology