LIBROS DEL AUTOR: caterina barone

9 resultados para LIBROS DEL AUTOR: caterina barone

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  • Traceability in the Dairy Industry in Europe
    Amélia Martins Delgado / Caterina Barone / Ignazio Mania
    This book explores food traceability in raw materials, additives and packing of the dairy sector and it provides an accessible and succinct overview of the new Extended Traceability (ExTra) software. In this work, the authors present several practical examples of extended food traceability for edible products and food-contact materials in the cheese-making industry. Readers wil...
    Disponible

    160,46 €

  • Quality Systems in the Food Industry
    Caterina Barone / Marco Fiorino / Michele Barone
    This book explains the role of food-oriented (or ’food-centric’) quality system standards in the modern food and beverage industry. It discusses food safety schemes based on the international norm ISO 9001 and the 'Hazard Analysis and Critical Control Points' approach, and also introduces the new Global Standard for Food Safety (GSFS) and the International Featured Standard (IF...
    Disponible

    74,04 €

  • Thermal Treatments of Canned Foods
    Angela Montanari / Caterina Barone / Michele Barone
    This Brief describes the chemical features of canned food products and gives background information on the technology of canning foods. It explains how canned foods are different from other packaged foods, and illustrates and discusses their unique properties, including risks and failures. Canned foods are usually considered to offer a particularly long shelf-life and durabilit...
    Disponible

    67,87 €

  • Chemical Evolution of Nitrogen-based Compounds in Mozzarella Cheeses
    Caterina Barone / Marcella Barebera / Michele Barone
    This Brief evaluates the consequences of protein modifications in cheeses, with special emphasis on mozzarella cheeses. It explains the influence of biogenic amines on food quality and safety. As certain biogenic amines display a toxic potential to humans, considerable research has been undertaken in recent years to evaluate their presence in fermented foods, such as cheeses. T...
    Disponible

    67,83 €

  • The Chemistry of Frozen Vegetables
    Caterina Barone / Izabela Steinka / Salvatore Parisi
    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 to the end of their long shelf-life. Particular attention is given to the microbiological colonization of vegetables during the freezing treatments and to the chemical and physical m...
    Disponible

    67,83 €

  • Chemical Profiles of Industrial Cow’s Milk Curds
    Caterina Barone / Marcella Barbera / Michele Barone
    This Brief explores the chemistry and production technology of a cheese precursor: the cow’s milk curd. It explains how different coagulation and treatment methods can be used to obtain various types of cheeses. Parameters such as the type of used milk, the coagulation method, pH value, color, and microbial fermentation have a profound impact on the resulting curd properties, a...
    Disponible

    66,34 €

  • Chemistry and Food Safety in the EU
    Caterina Barone / Ramesh Kumar Sharma / Salvatore Parisi
    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 procedures, including also new tools, which were launched in 2014: iRASFF and the RASFF Consumer Portal. In an introduction, the present status of the RASFF, which had originally been introd...
    Disponible

    67,94 €

  • Food Packaging Hygiene
    Caterina Barone / Giorgia Caruso / Luciana Bolzoni
    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 the contained foods is discussed. The book explores new and emerging risks related to food packaging materials in connection with the contained commodities. It also discusses the techno...
    Disponible

    74,29 €

  • The Influence of Chemistry on New Foods and Traditional Products
    Arpan Bhagat / Caterina Barone / Giampiero Barbieri
    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...
    Disponible

    67,91 €