Name: Application of Analytical Chemistry to Foods and Food Technology (en Inglés)
Price: 68360.00 CLP
Availability: InStock
Author: Naviglio, Daniele ; Gallo, Monica
ISBN: 9783039434602

portada Application of Analytical Chemistry to Foods and Food Technology (en Inglés)

Formato

Libro Físico

Editorial

Mdpi AG

Autor

Naviglio, Daniele ; Gallo, Monica

Idioma

Inglés

N° páginas

224

Encuadernación

Tapa Dura

Dimensiones

24.4 x 17.0 x 1.9 cm

Peso

0.68 kg.

ISBN13

9783039434602

Categorías

Biología

Application of Analytical Chemistry to Foods and Food Technology (en Inglés)

Naviglio, Daniele ; Gallo, Monica (Autor) · Mdpi AG · Tapa Dura

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Origen: Estados Unidos (Costos de importación incluídos en el precio)

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Reseña del libro "Application of Analytical Chemistry to Foods and Food Technology (en Inglés)"

The application of analytical chemistry to the food sector allows the determination of the chemical composition of foods and the properties of their constituents, contributing to the definition of their nutritional and commodity value. Furthermore, it is possible to study the chemical modifications that food constituents undergo as a result of the treatments they undergo (food technology). Food analysis, therefore, allows us not only to determine the quality of a product or its nutritional value, but also to reveal adulterations and identify the presence of xenobiotic substances potentially harmful to human health. Furthermore, some foods, especially those of plant origin, contain numerous substances with beneficial effects on health. While these functional compounds can be obtained from a correct diet, they can also be extracted from food matrices for the formulation of nutraceutical products or added to foods by technological or biotechnological means for the production of functional foods. On the other hand, the enormous growth of the food industry over the last 50 years has broadened the field of application of analytical chemistry to encompass not only food but also food technology, which is fundamental for increasing the production of all types of food.