TY  - BOOK
AU  - Rosa Maria Garcia-Gimeno
AU  - Antonio Valero Diaz
TI  - Descriptive Food Science
SN  - 9781789845952
PY  - 2018///
PB  - IntechOpen
KW  - Life Sciences
N1  - Open Access
N2  - 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
UR  - https://directory.doabooks.org/handle/20.500.12854/44795
UR  - https://www.intechopen.com/books/descriptive-food-science
UR  - www.oapen.org
ER  -