Descriptive food science /

Descriptive food science / / edited by Antonio Valero Díaz, Rosa María García-Gimeno.

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...

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TeilnehmendeR:
García-Gimeno, Rosa María.
Díaz, Antonio Valero,
Place / Publishing House:London : : IntechOpen,, 2018.
Year of Publication:2018
Language:English
Physical Description:1 online resource (182 pages) :; illustrations
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spelling Descriptive food science / edited by Antonio Valero Díaz, Rosa María García-Gimeno.
London : IntechOpen, 2018.
1 online resource (182 pages) : illustrations
text txt rdacontent
computer c rdamedia
online resource cr rdacarrier
Description based on: online resource; title from PDF information screen (IntechOpen, viewed October 22, 2022).
Includes bibliographical references.
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.
English
Food industry and trade.
Food Engineering
Bromatology
García-Gimeno, Rosa María.
1-78984-594-7
Díaz, Antonio Valero, editor.
language English
format eBook
author2 García-Gimeno, Rosa María.
Díaz, Antonio Valero,
author_facet García-Gimeno, Rosa María.
Díaz, Antonio Valero,
author2_variant r m g g rmg rmgg
a v d av avd
author2_role TeilnehmendeR
TeilnehmendeR
author_sort García-Gimeno, Rosa María.
title Descriptive food science /
spellingShingle Descriptive food science /
title_full Descriptive food science / edited by Antonio Valero Díaz, Rosa María García-Gimeno.
title_fullStr Descriptive food science / edited by Antonio Valero Díaz, Rosa María García-Gimeno.
title_full_unstemmed Descriptive food science / edited by Antonio Valero Díaz, Rosa María García-Gimeno.
title_auth Descriptive food science /
title_new Descriptive food science /
title_sort descriptive food science /
publisher IntechOpen,
publishDate 2018
physical 1 online resource (182 pages) : illustrations
isbn 1-83881-725-5
1-78984-595-5
1-78984-594-7
callnumber-first T - Technology
callnumber-subject TP - Chemical Technology
callnumber-label TP370
callnumber-sort TP 3370 D473 42018
illustrated Illustrated
dewey-hundreds 600 - Technology
dewey-tens 660 - Chemical engineering
dewey-ones 664 - Food technology
dewey-full 664
dewey-sort 3664
dewey-raw 664
dewey-search 664
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