The Influence of Chemistry on New Foods and Traditional Products

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Cover of 'The Influence of Chemistry on New Foods and Traditional Products'

Table of Contents

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Book Overview
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Chapter 1 The Problem of Aqueous Absorption in Processed Cheeses: A Simulated Approach
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Chapter 2 The Prediction of Shelf Life Values in Function of the Chemical Composition in Soft Cheeses
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Chapter 3 Chemical and Health Features of Cooked Cold Meats. Reduction of Salt, Fat and Some Additives and Related Effects on Technological and Sensory Aspects of Charcuterie Products
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Chapter 4 Sweet Compounds in Foods: Sugar Alcohols
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Chapter 5 Food Manufacturing and Allergen Management

Attention for Chapter 5: Food Manufacturing and Allergen Management

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Citations

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Chapter title	Food Manufacturing and Allergen Management
Chapter number	5
Book title	The Influence of Chemistry on New Foods and Traditional Products
Published by	Springer, Cham, January 2014
DOI	10.1007/978-3-319-11358-6_5
Book ISBNs	978-3-31-911357-9, 978-3-31-911358-6
Authors	Giampiero Barbieri, Caterina Barone, Arpan Bhagat, Giorgia Caruso, Zachary Ryan Conley, Salvatore Parisi

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Mendeley readers

Mendeley readers

The data shown below were compiled from readership statistics for 1 Mendeley reader of this research output. Click here to see the associated Mendeley record.

Geographical breakdown

Country	Count	As %
Unknown	1	100%

Demographic breakdown

Readers by professional status	Count	As %
Student > Master	1	100%

Readers by discipline	Count	As %
Unknown	1	100%