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This book concerns the EU legal and regulatory framework relating to Chemicals in Food. It is divided in two parts: the first section offers an introd...Savoir plus
This book reviews the authenticity of certain Street Food specialties from the viewpoint of food chemists. At present, the food market clearly shows t...Savoir plus
This Brief explains and discusses honey and its production from a chemical perspective. It outlines why honey is a special and unique food, being prod...Savoir plus
This book explains the role of food-oriented (or 'food-centric') quality system standards in the modern food and beverage industry. It discusses food ...Savoir plus
This Brief explores the chemistry and production technology of a cheese precursor: the cow's milk curd. It explains how different coagulation and trea...Savoir plus
This book outlines the evolution of food traceability matters in the current traditional foods market and particularly with regard to selected histori...Savoir plus
This Brief discusses potential alternative sources for feeds in aquaculture fish diet, and explains that the future of aquaculture's development is de...Savoir plus
This book provides an overview of mitigation strategies and positive health effects of Maillard Reaction products in the contexts of food processing a...Savoir plus
This book discusses a major issue in the food contact materials industry: non-intentionally added substances (NIAS), and their impact on PET-bottled w...Savoir plus
This Brief is concerned with the connection between food packaging and the chemical composition of packaging materials. In terms of the food packaging...Savoir plus
This Brief provides an overview of different analytical methods and techniques for the qualitative and quantitative evaluation of Maillard Reactions a...Savoir plus
This Brief reviews the chemistry behind the production of yoghurt through acidification of milk. It quantifies the changes in physical and chemical pr...Savoir plus
This book addresses the impact of soil and water quality on food production, and explores soil and water conservation measures to be applied at farm l...Savoir plus
This brief discusses the influence of modern food production on dietary patterns and chronic diseases. In four concise chapters the authors explore di...Savoir plus
This book focuses on the use of food gases in the food industry, their different applications and their role in food processing, packaging and transpo...Savoir plus
This book provides an overview of various traditional Middle Eastern food products and beverages and investigates their chemical, microbial and physic...Savoir plus
This book explores the traditional use of Ilex paraguariensis , a plant that is widely distributed in South America. Thanks to its purported propertie...Savoir plus
This book addresses the traditional use of a specific crop legume, grass pea (Lathyrus sativus), as a food product and ingredient for typical food pro...Savoir plus
This Brief explores the importance of lactic acid and fermentation in the modern food industry. Although it is usually associated with milk and dairy ...Savoir plus
This book describes the consequences of an increased demand for food for human consumption for the global food industry. In four concise chapters, the...Savoir plus
This Brief concerns the chemical risk in food products from the viewpoint of microbiology. The "Hazard Analysis and Critical Control Point" (HACCP) ap...Savoir plus
This brief addresses important aspects of food additives. Through four chapters, the authors describe the chemistry of food additives, the regulatory ...Savoir plus
This book discusses the scope and limitations of the antimicrobial and antioxidant properties of foods as medicines or medicinal coadjuvants in tradit...Savoir plus
This Brief aims at providing a general understanding of the rationale - scientific as well as political - behind EU policy and related risk management...Savoir plus