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Descriptive food science / edited by Antonio Valero Díaz, Rosa María García-Gimeno.
- Format:
- Book
- Language:
- English
- Subjects (All):
- Food industry and trade.
- Physical Description:
- 1 online resource (182 pages) : illustrations
- Place of Publication:
- London : IntechOpen, 2018.
- Language Note:
- English
- Summary:
- 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.
- Notes:
- Description based on: online resource; title from PDF information screen (IntechOpen, viewed October 22, 2022).
- Includes bibliographical references.
- ISBN:
- 9781838817251
- 1838817255
- 9781789845952
- 1789845955
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