TY  - GEN
AU  - Rosa María García-Gimeno
AU  - Antonio Valero Díaz
TI  - Descriptive Food Science
SN  - intechopen.73156
PY  - 2018///
PB  - IntechOpen
KW  - Life Sciences
KW  - Food Engineering
KW  - Agricultural and Biological Sciences
KW  - Bromatology
N1  - Open Access
N2  - 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
UR  - https://www.intechopen.com/books/descriptive-food-science
UR  - https://directory.doabooks.org/handle/20.500.12854/44795
ER  -