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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
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