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© 2014

The Influence of Chemistry on New Foods and Traditional Products

  • 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

Book

Part of the SpringerBriefs in Molecular Science book series (BRIEFSMOLECULAR)

Also part of the Chemistry of Foods book sub series (BRIEFSCHEFO)

Table of contents

  1. Front Matter
    Pages i-vi
  2. Giampiero Barbieri, Caterina Barone, Arpan Bhagat, Giorgia Caruso, Zachary Ryan Conley, Salvatore Parisi
    Pages 1-17
  3. Giampiero Barbieri, Caterina Barone, Arpan Bhagat, Giorgia Caruso, Zachary Ryan Conley, Salvatore Parisi
    Pages 19-32
  4. Giampiero Barbieri, Caterina Barone, Arpan Bhagat, Giorgia Caruso, Zachary Ryan Conley, Salvatore Parisi
    Pages 33-50
  5. Giampiero Barbieri, Caterina Barone, Arpan Bhagat, Giorgia Caruso, Zachary Ryan Conley, Salvatore Parisi
    Pages 51-59
  6. Giampiero Barbieri, Caterina Barone, Arpan Bhagat, Giorgia Caruso, Zachary Ryan Conley, Salvatore Parisi
    Pages 61-65

About this book

Introduction

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.

Keywords

Allergen Management in Food Production Authenticity of Edible Products Chemistry and Modern Food Industry Chemistry of Food Additives Nutritional and Health Characteristics Regulatory Perspectives in the Food Production Chain

Authors and affiliations

  1. 1.Experimental Station for the Food Preserving IndustryParmaItaly
  2. 2.ENFAP Comitato Regionale SiciliaPalermoItaly
  3. 3.Butterfield FoodsIndianapolisUSA
  4. 4.PalermoItaly
  5. 5.Stowers Institute for Medical ResearchKansas CityUSA
  6. 6.Gambino Industrie Alimentari S.p.APalermoItaly

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
  • Series Abbreviated Title SpringerBriefs in Molecular
  • DOI https://doi.org/10.1007/978-3-319-11358-6
  • Copyright Information The Author(s) 2014
  • Publisher Name Springer, Cham
  • eBook Packages Chemistry and Materials Science Chemistry and Material Science (R0)
  • Softcover ISBN 978-3-319-11357-9
  • eBook ISBN 978-3-319-11358-6
  • 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
  • Buy this book on publisher's site
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