Descriptive Food Science

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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Bibliographic Details
Format eBook
LanguageEnglish
Published IntechOpen 2018
Subjects
Agricultural engineering & machinery
Agriculture & farming
antimicrobial
antioxidant
Book Industry Communication
food safety
oxidative stress
phenolic compounds
Technology, engineering, agriculture
ultrasound
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Summary: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.
ISBN:9781789845945
1789845955
1838817255
9781789845952
1789845947
9781838817251
DOI:10.5772/intechopen.73156