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  1. Raw Material Scarcity and Overproduction in the Food Industry
    Raw Material Scarcity and Overproduction in the Food Industry
    Suresh D. Sharma
    Springer International Publishing, Springer Nature Switzerland
    Taschenbuch
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    This book describes the consequences of an increased demand for food for human consumption for the global food industry. In four concise chapters, the authors explore the trend for the overproducti...
    53,49 €
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  2. The Importance of Packaging Design for the Chemistry of Food Products
    The Importance of Packaging Design for the Chemistry of Food Products
    Giovanni Brunazzi
    Springer Nature Switzerland
    Ebook
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    This Brief defines reliable correlations between the food packaging design and its chemical features in terms of an 'integrated food product' (the synergistic union composed of the edible content a...
    53,49 €
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  3. Food Packaging Hygiene
    Food Packaging Hygiene
    Caterina Barone
    Springer Nature Switzerland
    Ebook
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    This Brief is concerned with the connection between food packaging and the chemical composition of packaging materials. In terms of the food packaging hygiene, the influence of the containers on th...
    64,19 €
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  4. The Influence of Chemistry on New Foods and Traditional Products
    The Influence of Chemistry on New Foods and Traditional Products
    Giampiero Barbieri
    Springer Nature Switzerland
    Ebook
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    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 indus...
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  5. Microbial Toxins and Related Contamination in the Food Industry
    Microbial Toxins and Related Contamination in the Food Industry
    Gabriella Caruso
    Springer Nature Switzerland
    Ebook
    Sofort lieferbar
    This Brief concerns the chemical risk in food products from the viewpoint of microbiology. The 'Hazard Analysis and Critical Control Point' (HACCP) approach, which is applied for this purpose, is d...
    53,49 €
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  6. Foods of Non-Animal Origin
    Foods of Non-Animal Origin
    Arpan Bhagat
    Springer International Publishing
    Ebook
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    This Brief discusses aspects of the increasingly complex production of legal and reliable food products of non-animal origin.  It introduces to the Food Safety Modernization Act (FSMA) in the USA (...
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  7. The Chemistry of Thermal Food Processing Procedures
    The Chemistry of Thermal Food Processing Procedures
    Maria Micali
    Springer International Publishing
    Ebook
    Sofort lieferbar
    This Brief reviews thermal processes in the food industry - pasteurization, sterilization, UHT processes, and others. It evaluates the effects on a chemical level and possible failures from a safet...
    58,84 €
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  8. Chemistry of the Mediterranean Diet
    Chemistry of the Mediterranean Diet
    Amélia Martins Delgado
    Springer International Publishing
    Ebook
    Sofort lieferbar
    Have you ever wondered what makes the Mediterranean diet so healthy? Do you enjoy olives, tomatoes, Chouriço and Mozzarella, basil, rosemary and oregano, grapes, figs, and dates; and would you like...
    48,14 €
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  9. Chemistry and Food Safety in the EU
    Chemistry and Food Safety in the EU
    Salvatore Parisi
    Springer International Publishing
    Ebook
    Sofort lieferbar
    This Brief provides a general description of the European Rapid Alert System for Food and Feed (RASFF). It describes the RASFF approach on the legal level and with reference to notification procedu...
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  10. Food Hygiene and Applied Food Microbiology in an Anthropological Cross Cultural Perspective
    Food Hygiene and Applied Food Microbiology in an Anthropological Cross Cultural Perspective
    Aleardo Zaccheo
    Springer International Publishing
    Ebook
    Sofort lieferbar
    that the margin of improvement in food safety is only directly proportional to the
    96,29 €
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  11. The Chemistry of Frozen Vegetables
    The Chemistry of Frozen Vegetables
    Izabela Steinka
    Springer International Publishing
    Ebook
    Sofort lieferbar
    This Brief presents a chemical perspective on frozen vegetables, also known as 'ready-to-use' foods. It elucidates the chemical properties and modifications of vegetables from harvest and treatment...
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  12. Chemistry and Hygiene of Food Additives
    Chemistry and Hygiene of Food Additives
    Pasqualina Laganà
    Springer International Publishing
    Ebook
    Sofort lieferbar
    This brief addresses important aspects of food additives. Through four chapters, the authors describe the chemistry of food additives, the regulatory classification of additives on a large-scale, t...
    58,84 €
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