Authors:
- Written by experts from different disciplines
- Discusses the influence of chemistry in the modern food and beverages industry
- Regards different viewpoints, from food additives management to modern production of traditional products
- Includes supplementary material: sn.pub/extras
Part of the book series: SpringerBriefs in Molecular Science (BRIEFSMOLECULAR)
Part of the book sub series: Chemistry of Foods (BRIEFSCHEFO)
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Table of contents (5 chapters)
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Front Matter
About this book
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 (e.g. packaging materials)
- the regulatory perspective of the whole food production chain
- commercialization of food commodities
- the problem of food safety from the viewpoint of official auditors with medical or veterinarian competencies
- new and emerging risks related to food packaging materials
- the assessment of the authenticity of edible products.
This Brief includes different viewpoints, ranging from the management of allergens and food additives in the food plant to the complex matter of the formulation of traditional products with the consequent production of “alternative” versions of the same food.
Authors and Affiliations
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Experimental Station for the Food Preserving Industry, Parma, Italy
Giampiero Barbieri
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ENFAP Comitato Regionale Sicilia, Palermo, Italy
Caterina Barone
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Butterfield Foods, Indianapolis, USA
Arpan Bhagat
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Palermo, Italy
Giorgia Caruso
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Stowers Institute for Medical Research, Kansas City, USA
Zachary Ryan Conley
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Gambino Industrie Alimentari S.p.A, Palermo, Italy
Salvatore Parisi
Bibliographic Information
Book Title: The Influence of Chemistry on New Foods and Traditional Products
Authors: Giampiero Barbieri, Caterina Barone, Arpan Bhagat, Giorgia Caruso, Zachary Ryan Conley, Salvatore Parisi
Series Title: SpringerBriefs in Molecular Science
DOI: https://doi.org/10.1007/978-3-319-11358-6
Publisher: Springer Cham
eBook Packages: Chemistry and Materials Science, Chemistry and Material Science (R0)
Copyright Information: The Author(s) 2014
Softcover ISBN: 978-3-319-11357-9Published: 25 September 2014
eBook ISBN: 978-3-319-11358-6Published: 13 September 2014
Series ISSN: 2191-5407
Series E-ISSN: 2191-5415
Edition Number: 1
Number of Pages: VI, 65
Number of Illustrations: 4 b/w illustrations, 11 illustrations in colour
Topics: Food Science, Nutrition, Allergology, Medical Microbiology