Lathyrus Sativus and Nutrition: Traditional Food Products, Chemistry and Safety Issues, Barone Michele, Tulumello Rita

Автор: Giampiero Barbieri; Caterina Barone; Arpan Bhagat;
Название: The Influence of Chemistry on New Foods and Traditional Products
ISBN: 3319113577 ISBN-13(EAN): 9783319113579
Издательство: Springer
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Цена: 7685.00 р.
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Описание: 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 the chemical industry in the last century. Different areas are considered in a multidisciplinary approach: - the production of chemical additives and of non-food components needed in the food industry (e.g. packaging materials) - the regulatory perspective of the whole food production chain - commercialization of food commodities - the problem of food safety from the viewpoint of official auditors with medical or veterinarian competencies - new and emerging risks related to food packaging materials - the assessment of the authenticity of edible products. This Brief includes different viewpoints, ranging from the management of allergens and food additives in the food plant to the complex matter of the formulation of traditional products with the consequent production of “alternative” versions of the same food.

Название: Oral Processing and Consumer Perception: Biophysics, Food Microstructures and Health
ISBN: 1788017153 ISBN-13(EAN): 9781788017152
Издательство: Royal Society of Chemistry
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Описание: This is the first book for some years that provides a comprehensive overview of food oral processing including the biomechanics of swallowing, the biophysics of mouthfeel and texture as well as the biochemistry of flavours and how food microstructures can be manipulated.

Автор: Alberto Cepeda Saez, Jose Manuel Miranda Lopez
Название: Fats and Associated Compounds
ISBN: 1788018850 ISBN-13(EAN): 9781788018852
Издательство: Royal Society of Chemistry
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Описание: Through this book, the Editors have compiled the most up to date and well-documented information on many aspects of the development and application of novel dietary patterns related to fatty compounds, with special emphasis on beneficial effects.