The Influence of Chemistry on New Foods and Traditional Products

Overview of attention for book

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 2: The Prediction of Shelf Life Values in Function of the Chemical Composition in Soft Cheeses

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Citations

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Five representative esters and aldehydes from fruits can enhance sweet perception

Article in LWT (February 2024)

Bio-Converted Spirulina for Nutraceutical Chewing Candy Formulations Rich in L-Glutamic and Gamma-Aminobutyric Acids

Article in Microorganisms (February 2023)

Intérêts des polyols et limites à leur utilisation

Article in Pratiques en nutrition (July 2022)

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