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The Influence of Chemistry on New Foods and Traditional Products (SpringerBriefs in Molecular Science)
Book 59 of 220: SpringerBriefs in Molecular ScienceSeller: Ria Christie Collections, Uxbridge, United Kingdom
Seller rating 5 out of 5 stars
£ 49.34
£ 11.98 shipping
Ships from United Kingdom to U.S.A.Quantity: Over 20 available
Add to basketCondition: New. In.
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Paperback. Condition: Brand New. 1st edition. 65 pages. 9.00x6.00x0.25 inches. In Stock.
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The Influence of Chemistry on New Foods and Traditional Products
Book 59 of 220: SpringerBriefs in Molecular ScienceLanguage: English
Published by Springer International Publishing, 2014
ISBN 10: 3319113577 ISBN 13: 9783319113579
Condition: New.
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The Influence of Chemistry on New Foods and Traditional Products
Book 59 of 220: SpringerBriefs in Molecular ScienceLanguage: English
Published by Springer International Publishing, Springer International Publishing, 2014
ISBN 10: 3319113577 ISBN 13: 9783319113579
Taschenbuch. Condition: Neu. Druck auf Anfrage Neuware - Printed after ordering - 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.
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Taschenbuch. Condition: Neu. The Influence of Chemistry on New Foods and Traditional Products | Giampiero Barbieri (u. a.) | Taschenbuch | SpringerBriefs in Molecular Science | vi | Englisch | 2014 | Springer | EAN 9783319113579 | Verantwortliche Person für die EU: Springer Verlag GmbH, Tiergartenstr. 17, 69121 Heidelberg, juergen[dot]hartmann[at]springer[dot]com | Anbieter: preigu.
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Condition: new. Questo è un articolo print on demand.
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Condition: New. Print on Demand.
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The Influence of Chemistry on New Foods and Traditional Products
Book 59 of 220: SpringerBriefs in Molecular ScienceLanguage: English
Published by Springer International Publishing Sep 2014, 2014
ISBN 10: 3319113577 ISBN 13: 9783319113579
Seller: BuchWeltWeit Ludwig Meier e.K., Bergisch Gladbach, Germany
Seller rating 5 out of 5 stars
Taschenbuch. Condition: Neu. This item is printed on demand - it takes 3-4 days longer - Neuware -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. 72 pp. Englisch.
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Condition: New. PRINT ON DEMAND.
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The Influence of Chemistry on New Foods and Traditional Products
Book 59 of 220: SpringerBriefs in Molecular ScienceLanguage: English
Published by Springer, Springer Sep 2014, 2014
ISBN 10: 3319113577 ISBN 13: 9783319113579
Seller: buchversandmimpf2000, Emtmannsberg, BAYE, Germany
Seller rating 5 out of 5 stars
Taschenbuch. Condition: Neu. This item is printed on demand - Print on Demand Titel. Neuware -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.Springer-Verlag KG, Sachsenplatz 4-6, 1201 Wien 72 pp. Englisch.
