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The Influence of Chemistry on New Foods and Traditional Products

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 product...

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Bibliographic Details
Main Authors: Barbieri, Giampiero. (Author, http://id.loc.gov/vocabulary/relators/aut), Barone, Caterina. (http://id.loc.gov/vocabulary/relators/aut), Bhagat, Arpan. (http://id.loc.gov/vocabulary/relators/aut), Caruso, Giorgia. (http://id.loc.gov/vocabulary/relators/aut), Conley, Zachary Ryan. (http://id.loc.gov/vocabulary/relators/aut), Parisi, Salvatore. (http://id.loc.gov/vocabulary/relators/aut)
Corporate Author: SpringerLink (Online service)
Format: Electronic eBook
Language:English
Published: Cham : Springer International Publishing : Imprint: Springer, 2014.
Edition:1st ed. 2014.
Series:Chemistry of Foods,
Subjects:
Food—Biotechnology.
Nutrition   .
Allergy.
Medical microbiology.
Food Science.
Nutrition.
Allergology.
Medical Microbiology.
Online Access:https://doi.org/10.1007/978-3-319-11358-6
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https://doi.org/10.1007/978-3-319-11358-6

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