The Influence of Chemistry on New Foods and Traditional Products

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Title:

Author:

Barbieri, Giampiero. author.

ISBN:

9783319113586

Edition:

1st ed. 2014.

Physical Description:

VI, 65 p. 15 illus., 11 illus. in color. online resource.

Series:

Chemistry of Foods,

Contents:

The Problem of Aqueous Absorption in Processed Cheeses.- The Prediction of Shelf Life Values in Function of the Chemical Composition in Soft Cheeses.- Chemical and Health Features of Cooked Cold Meats -- Sweet Compounds in Foods: Sugar Alcohols -- Food Manufacturing and Allergen Management.

Subject Term:

Food science.

Nutrition .

Allergy.

Medical microbiology.

Added Author:

Conley, Zachary Ryan.