Caterina Barone – författare
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21 produkter
Traceability in the Dairy Industry in Europe
Theory and Practice
Av Ignazio Mania, Amélia Martins Delgado m. fl.
Inbunden, 2018
1007 kr
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This book explores food traceability in raw materials, additives and packing of the dairy sector and it provides an accessible and succinct overview of the new Extended Traceability (ExTra) software. In this work, the authors present several practical examples of extended food traceability for …
Traceability in the Dairy Industry in Europe
Theory and Practice
Av Salvatore Parisi, Caterina Barone m. fl.
E-bok, 2018
1300 kr
Lägg i varukorg
This book explores food traceability in raw materials, additives and packing of the dairy sector and it provides an accessible and succinct overview of the new Extended Traceability (ExTra) software. In this work, the authors present several practical examples of extended food traceability for …
Traceability in the Dairy Industry in Europe
Theory and Practice
Av Ignazio Mania, Amélia Martins Delgado m. fl.
Häftad, 2019
1313 kr
Lägg i varukorg
This book explores food traceability in raw materials, additives and packing of the dairy sector and it provides an accessible and succinct overview of the new Extended Traceability (ExTra) software. In this work, the authors present several practical examples of extended food traceability for …
Quality Systems in the Food Industry
Av Marco Fiorino, Caterina Barone m. fl.
Häftad, 2019
623 kr
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This book explains the role of food-oriented (or ‘food-centric’) quality system standards in the modern food and beverage industry. It discusses food safety schemes based on the international norm ISO 9001 and the “Hazard Analysis and Critical Control Points” approach, and also introduces the new …
Quality Systems in the Food Industry
Av Arpan Bhagat, Marco Mason m. fl.
E-bok, 2019
821 kr
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This book explains the role of food-oriented (or ‘food-centric’) quality system standards in the modern food and beverage industry. It discusses food safety schemes based on the international norm ISO 9001 and the “Hazard Analysis and Critical Control Points” approach, and also introduces the new …
Influence of Chemistry on New Foods and Traditional Products
Av Giampiero Barbieri, Caterina Barone m. fl.
Häftad, 2014
567 kr
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This Brief concerns the influence of chemistry in the modern food and beverages industry. The world of traditional foods has been soundlessly but increasingly interconnected with the chemical industry in the last century. Different areas are considered in a multidisciplinary approach: - the …
Influence of Chemistry on New Foods and Traditional Products
Av Salvatore Parisi, Zachary Ryan Conley m. fl.
E-bok, 2014
739 kr
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This Brief concerns the influence of chemistry in the modern food and beverages industry. The world of traditional foods has been soundlessly but increasingly interconnected with the chemical industry in the last century. Different areas are considered in a multidisciplinary approach: - the …
Food Packaging Hygiene
Av Caterina Barone, Luciana Bolzoni m. fl.
Häftad, 2015
679 kr
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This Brief is concerned with the connection between food packaging and the chemical composition of packaging materials. In terms of the food packaging hygiene, the influence of the containers on the contained foods is discussed. The book explores new and emerging risks related to food packaging …
Food Packaging Hygiene
Av Izabela Steinka, Salvatore Parisi m. fl.
E-bok, 2015
923 kr
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This Brief is concerned with the connection between food packaging and the chemical composition of packaging materials. In terms of the food packaging hygiene, the influence of the containers on the contained foods is discussed. The book explores new and emerging risks related to food packaging …
Microbial Toxins and Related Contamination in the Food Industry
Av Gabriella Caruso, Giorgia Caruso m. fl.
Häftad, 2015
567 kr
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This Brief concerns the chemical risk in food products from the viewpoint of microbiology. The “Hazard Analysis and Critical Control Point” (HACCP) approach, which is applied for this purpose, is dedicated to the study and the analysis of all possible dangers by food consumptions and the related …
Microbial Toxins and Related Contamination in the Food Industry
Av Francesco Mazzu, Lucia Melcarne m. fl.
E-bok, 2015
739 kr
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This Brief concerns the chemical risk in food products from the viewpoint of microbiology. The “Hazard Analysis and Critical Control Point” (HACCP) approach, which is applied for this purpose, is dedicated to the study and the analysis of all possible dangers by food consumptions and the related …
Chemistry and Food Safety in the EU
The Rapid Alert System for Food and Feed (RASFF)
Av Salvatore Parisi, Caterina Barone m. fl.
Häftad, 2016
507 kr
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This Brief provides a general description of the European Rapid Alert System for Food and Feed (RASFF). It describes the RASFF approach on the legal level and with reference to notification procedures, including also new tools, which were launched in 2014: iRASFF and the RASFF Consumer Portal. In …
Chemistry and Food Safety in the EU
The Rapid Alert System for Food and Feed (RASFF)
Av Ramesh Kumar Sharma, Caterina Barone m. fl.
E-bok, 2016
675 kr
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This Brief provides a general description of the European Rapid Alert System for Food and Feed (RASFF). It describes the RASFF approach on the legal level and with reference to notification procedures, including also new tools, which were launched in 2014: iRASFF and the RASFF Consumer Portal. In …
Chemical Profiles of Industrial Cow’s Milk Curds
Av Caterina Barone, Marcella Barbera m. fl.
Häftad, 2016
551 kr
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This Brief explores the chemistry and production technology of a cheese precursor: the cow’s milk curd. It explains how different coagulation and treatment methods can be used to obtain various types of cheeses. Parameters such as the type of used milk, the coagulation method, pH value, color, and …
Chemical Profiles of Industrial Cow's Milk Curds
Av Izabela Steinka, Salvatore Parisi m. fl.
E-bok, 2016
739 kr
Lägg i varukorg
This Brief explores the chemistry and production technology of a cheese precursor: the cow’s milk curd. It explains how different coagulation and treatment methods can be used to obtain various types of cheeses. Parameters such as the type of used milk, the coagulation method, pH value, color, and …
Chemistry of Frozen Vegetables
Av Izabela Steinka, Caterina Barone m. fl.
Häftad, 2017
567 kr
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This Brief presents a chemical perspective on frozen vegetables, also known as “ready-to-use” foods. It elucidates the chemical properties and modifications of vegetables from harvest and treatment to the end of their long shelf-life. Particular attention is given to the microbiological …
Chemistry of Frozen Vegetables
Av Marina Micali, Salvatore Parisi m. fl.
E-bok, 2017
755 kr
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This Brief presents a chemical perspective on frozen vegetables, also known as “ready-to-use” foods. It elucidates the chemical properties and modifications of vegetables from harvest and treatment to the end of their long shelf-life. Particular attention is given to the microbiological …
Chemical Evolution of Nitrogen-based Compounds in Mozzarella Cheeses
Av Caterina Barone, Marcella Barebera m. fl.
Häftad, 2017
567 kr
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This Brief evaluates the consequences of protein modifications in cheeses, with special emphasis on mozzarella cheeses. It explains the influence of biogenic amines on food quality and safety. As certain biogenic amines display a toxic potential to humans, considerable research has been undertaken …
Chemical Evolution of Nitrogen-based Compounds in Mozzarella Cheeses
Av Aleardo Zaccheo, Salvatore Parisi m. fl.
E-bok, 2017
755 kr
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This Brief evaluates the consequences of protein modifications in cheeses, with special emphasis on mozzarella cheeses. It explains the influence of biogenic amines on food quality and safety. As certain biogenic amines display a toxic potential to humans, considerable research has been undertaken …
Thermal Treatments of Canned Foods
Av Angela Montanari, Caterina Barone m. fl.
Häftad, 2018
551 kr
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This Brief describes the chemical features of canned food products and gives background information on the technology of canning foods. It explains how canned foods are different from other packaged foods, and illustrates and discusses their unique properties, including risks and failures. Canned …
Thermal Treatments of Canned Foods
Av Anna Santangelo, Michele Barone m. fl.
E-bok, 2018
755 kr
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This Brief describes the chemical features of canned food products and gives background information on the technology of canning foods. It explains how canned foods are different from other packaged foods, and illustrates and discusses their unique properties, including risks and failures. Canned …
