Title Details: | |
Trofognosia Unit III |
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Other Titles: |
The Management of Foods |
Authors: |
Andrikopoulos, Nikolaos K. |
Reviewer: |
Boskou, Georgios D. |
Subject: | NATURAL SCIENCES AND AGRICULTURAL SCIENCES > CHEMISTRY > FOOD CHEMISTRY NATURAL SCIENCES AND AGRICULTURAL SCIENCES > CHEMISTRY > FOOD CHEMISTRY > FOOD ADDITIVES NATURAL SCIENCES AND AGRICULTURAL SCIENCES > CHEMISTRY > FOOD CHEMISTRY > COLORANTS NATURAL SCIENCES AND AGRICULTURAL SCIENCES > CHEMISTRY > FOOD CHEMISTRY > NATURAL PRODUCTS NATURAL SCIENCES AND AGRICULTURAL SCIENCES > CHEMISTRY > FOOD CHEMISTRY > FLAVOURING NATURAL SCIENCES AND AGRICULTURAL SCIENCES > CHEMISTRY > FOOD CHEMISTRY > PIGMENTS NATURAL SCIENCES AND AGRICULTURAL SCIENCES > CHEMISTRY > FOOD CHEMISTRY > FOOD QUALITY CONTROL NATURAL SCIENCES AND AGRICULTURAL SCIENCES > CHEMISTRY > FOOD CHEMISTRY > FOOD QUALITY ASSURANCE |
Keywords: |
Food HACCP
Food Browning Food Analysis Food Management Food Enzymes Food Examinations Food Hazards Food Flavor Food Properties Functional Foods Food Cooking Food Microbes Molecular Gastronomy Novel Foods Food Additives Food Standardization Food Substitutes Food Texture |
Description: | |
Abstract: |
This textbook consists of four “Parts” (Part Η΄, Θ΄, Ι΄, ΙΑ΄) and each Part consists of “Chapters”, thirteen in total (Chap. 28th–40th). The textbook deals with the additives and substitutes that are usually applied to the foods before their consumption. It also contains the functional foods, the novel foods, cooking methods, the substitutes of the food components as well as some special food preparations. The content of each chapter refers to the definition, the discrimination, the categories, and the composition of each food additive type. Finally, the textbook addresses the methods followed for the standardization and safety and the examinations carried out for the estimation of the food properties.
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Linguistic Editors: |
Kalliaras, Dimitrios |
Graphic Editors: |
Sofianos, Stavros |
Type: |
Undergraduate textbook |
Creation Date: | 20-09-2022 |
Item Details: | |
ISBN |
978-618-5667-34-4 |
License: |
Attribution - NonCommercial - ShareAlike 4.0 International (CC BY-NC-SA 4.0) |
DOI | http://dx.doi.org/10.57713/kallipos-82 |
Handle | http://hdl.handle.net/11419/8570 |
Bibliographic Reference: | Andrikopoulos, N. (2022). Trofognosia Unit III [Undergraduate textbook]. Kallipos, Open Academic Editions. https://dx.doi.org/10.57713/kallipos-82 |
Language: |
Greek |
Consists of: |
1. Chapter 28th: Food Additives 2. Chapter 29th: Added Enzymes & Biotechnology 3. Chapter 30th: Functional & Novel Foods 4. Chapter 31st: Special Preparations & Substitutes of Foods 5. Chapter 32nd: Food Cooking Methods 6. Chapter 33rd: Food Changes during Cooking 7. Chapter 34th: HAZARDS–HACCP – Food Standardization Fields 8. Chapter 35th: Browning of Foods 9. Chapter 36th: Microbial Load of Foods 10. Chapter 37th: Examination Methods of the Chemical & Physical Properties of Foods 11. Chapter 38th: Examination Methods of the Optical & Photometric Properties of Foods 12. Chapter 39th: Examination Methods of the Physicochemical Properties of Foods 13. Chapter 40th: Organoleptic Properties of Foods & Examination Methods |
Number of pages |
270 |
Publication Origin: |
Kallipos, Open Academic Editions |
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