Name: Food Chemistry: The Role of Additives, Preservatives and Adulteration (en Inglés)
Price: 855826.00 COP
Availability: InStock
Author: Sen, Mousumi
ISBN: 9781119791614

portada Food Chemistry: The Role of Additives, Preservatives and Adulteration (en Inglés)

Food Chemistry: The Role of Additives, Preservatives and Adulteration (en Inglés)

Formato

Libro Físico

Editorial

Wiley-Scrivener

Autor

Sen, Mousumi

Año

2022

Idioma

Inglés

N° páginas

496

Encuadernación

Tapa Dura

Dimensiones

23.8 x 15.8 x 3.5 cm

Peso

0.88 kg.

ISBN13

9781119791614

Categorías

Tecnología de los alimentos y las bebidas

Food Chemistry: The Role of Additives, Preservatives and Adulteration (en Inglés)

Sen, Mousumi (Autor) · Wiley-Scrivener · Tapa Dura

Libro Nuevo Importado

Envío: 14 a 18 días háb.

$ 1.426.376$ 855.826

-40%

Costos de importación incluídos en el precio ✅

Libro Nuevo

Quedan 51 unidades

$ 855.826

¡Envío Gratis! Llega entre el 14 Ago y el 24 Ago a Bogota, Cundinamarca. Seleccionar ubicación

Agregar a lista de deseos

Reseña del libro "Food Chemistry: The Role of Additives, Preservatives and Adulteration (en Inglés)"

FOOD CHEMISTRY A unique book detailing the impact of food adulteration, food toxicity and packaging on our nutritional balance, as well as presenting and analyzing technological advancements such as the uses of green solvents with sensors for non-destructive quality evaluation of food. Food Chemistry: The Role of Additives, Preservatives and Adulteration is designed to present basic information on the composition of foods and the chemical and physical changes that their characteristics undergo during processing, storage, and handling. Details concerning recent developments and insights into the future of food chemical risk analysis are presented, along with topics such as food chemistry, the role of additives, preservatives, and food adulteration, food safety objectives, risk assessment, quality assurance, and control. Moreover, good manufacturing practices, food processing systems, design and control, and rapid methods of analysis and detection are covered, as well as sensor technology, environmental control, and safety. The book also presents detailed information about the chemistry of each major class of food additive and their multiple functionalities. In addition, numerous recent findings are covered, along with an explanation of how their quality is ascertained and consumer safety ensured. Audience The core audience of this book include food technologists, food chemists, biochemists, biotechnologists, food, and beverage technologists, and nanoscientists working in the field of food chemistry, food technology, and food and nanoscience. In addition, R&D experts, researchers in academia and industry working in food science/safety, and process engineers in industries will find this book extremely valuable.