Open access peer-reviewed Edited Volume

Descriptive Food Science

Edited by Antonio Valero Díaz

University of Cordoba

Co-editor:

Rosa María García-Gimeno

University of Córdoba, Spain

Deep knowledge of the chemical composition, nutrients, physical properties, toxicology, and microbiological composition of food allows for the production of safe, high-quality foods. This knowledge is fundamental when producing, preserving, manipulating, and distributing food substances, especially to reduce the risks to consumer health. The full extent of the effects on the composition of foods treated by new technologies is still unknown and it must be considered to guarantee that food is produced safely. Descriptive Food Science gives an in-depth insight into this field. Section 1 focuses on the quality of various foods and Section 2 centers on how different technological treatments affect the quality of food.

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IntechOpen
Descriptive Food ScienceEdited by Antonio Valero Díaz

Published: November 28th 2018

DOI: 10.5772/intechopen.73156

ISBN: 978-1-78984-595-2

Print ISBN: 978-1-78984-594-5

eBook (PDF) ISBN: 978-1-83881-725-1

Copyright year: 2018

Books open for chapter submissions

14542 Total Chapter Downloads

20 Crossref Citations

18 Web of Science Citations

46 Dimensions Citations

chaptersDownloads

Open access peer-reviewed

1. The Dairy Industry: Process, Monitoring, Standards, and Quality

By Niamh Burke, Krzysztof A. Zacharski, Mark Southern, Paul Hogan, Michael P. Ryan and Catherine C. Adley

7362

Open access peer-reviewed

2. Food Authenticity: Provenancing. A Case Study of Fish

By Annemieke M. Pustjens, Rita Boerrigter-Eenling, Alex H. Koot and Saskia M. van Ruth

649

Open access peer-reviewed

3. Agrifood By-Products as a Source of Phytochemical Compounds

By Sara Martillanes, Javier Rocha-Pimienta and Jonathan Delgado- Adámez

1023

Open access peer-reviewed

4. Chemical Constituents of Fruit Wines as Descriptors of their Nutritional, Sensorial and Health-Related Properties

By Darko Velić, Daniela Amidžić Klarić, Natalija Velić, Ilija Klarić, Vlatka Petravić Tominac and Ana Mornar

902

Open access peer-reviewed

5. Role of Dietary Carotenoids in Different Etiologies of Chronic Liver Diseases

By Uzma Latief and Riaz Ahmad

883

Open access peer-reviewed

6. Quality of Reduced-Fat Dairy Coffee Creamer: Affected by Different Fat Replacer and Drying Methods

By Simin Hedayatnia and Hamed Mirhosseini

956

Open access peer-reviewed

7. Effects of Radiation Technologies on Food Nutritional Quality

By Fabiana Lima, Kássia Vieira, Miriam Santos and Poliana Mendes de Souza

1646

Open access peer-reviewed

8. Ultrasound Application to Improve Meat Quality

By Alma D. Alarcon-Rojo, Esmeralda Peña-González, Iván García- Galicia, Luis Carrillo-López, Mariana Huerta-Jiménez, Raúl Reyes- Villagrana and Hector Janacua-Vidales

1129

Edited Volume and chapters are indexed in

  • Worldcat
  • OpenAIRE
  • Google Scholar
  • AZ ebsco
  • Base
  • CNKI

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