LIBROS DEL AUTOR: salvatore parisi

9 resultados para LIBROS DEL AUTOR: salvatore parisi

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  • Trends in Food Chemistry, Nutrition and Technology in Indian Sub-Continent
    Rajeev K. Singla / Salvatore Parisi / Suni Mary Varghese
    This brief outlines the state-of-art of the food industry within the Indian Sub-continent, providing a detailed insight into the current science of nutrition and industrial technology.The Hygiene, Integrity, Traceability and Sharing (HITS) strategy has been proposed recently as a coordinated and powerful tool to contextualize the plethora of different menaces for the food consu...
    Disponible

    67,93 €

  • Maillard Reaction in Foods
    Salvatore Parisi / Sara M. Ameen / Shana Montalto
    This book provides an overview of mitigation strategies and positive health effects of Maillard Reaction products in the contexts of food processing and storage. The effects of Maillard Reactions can vary considerably: while on the one hand certain sensorial alterations and influences on color, flavor and odor may be desirable, Maillard Reactions can also result in potentially ...
    Disponible

    67,87 €

  • Raw Material Scarcity and Overproduction in the Food Industry
    Arpan R. Bhagat / Salvatore Parisi / Suresh D. Sharma
    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 overproduction of food, the concomitant diminution of raw materials and the increase in environmental concerns. Chapter one describes the variations in biochemical properties of fishmeal dependin...
    Disponible

    67,87 €

  • Toxins and Contaminants in Indian Food Products
    Ramesh Kumar Sharma / Salvatore Parisi
     This book discusses different aspects of contamination in Indian food products. Particular attention is given to the presence and analytical detection of detrimental substances such as pesticides, mycotoxins and other biologically-produced toxins, food chemicals and additives with natural or industrial origin. Furthermore, the book addresses the production and the commercial e...
    Disponible

    147,85 €

  • Chemistry of Maillard Reactions in Processed Foods
    Salvatore Parisi / Weihui Luo
    This SpringerBrief explains the importance of Maillard reactions in food processing. It underlines that the term 'Maillard reaction' actually does not describe one single chemical reaction, but an entire class of chemical reactions, which lead to browning, with a strong impact on visual appearance, odor, and flavor. It emphasizes that the Maillard reactions are still not fully ...
    Disponible

    67,89 €

  • 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 €

  • The Chemistry of Thermal Food Processing Procedures
    Marco Fiorino / Maria Micali / Salvatore Parisi
    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 safety viewpoint, and discusses in how far the effects can be predicted. In addition, historical preservation techniques - smoking, addition of natural additives, irradiation, etc. - are c...
    Disponible

    74,02 €

  • 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 €

  • The Importance of Packaging Design for the Chemistry of Food Products
    Amina Pereno / Giovanni Brunazzi / Salvatore Parisi
    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 and its container). A good design, as described in this Brief, implies the best choices from a series of possibilities, taking into account economical and commercial influences or limi...
    Disponible

    68,09 €