Descriptive Food Science

Contributor(s)
Valero Díaz, Antonio (editor)
María García-Gimeno, Rosa (editor)
Language
EnglishAbstract
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.
Keywords
oxidative stress, antioxidant, antimicrobial, ultrasound, food safety, phenolic compoundsWebshop link
https://www.intechopen.com/boo ...ISBN
9781789845952, 9781789845945, 9781838817251Publisher
IntechOpenPublisher website
https://www.intechopen.com/Publication date and place
2018Imprint
IntechOpenClassification
Agricultural engineering and machinery