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Title Details:
Trofognosia Unit III
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.
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
Publication Origin: Kallipos, Open Academic Editions