"Descriptive Food Science" ed. by Antonio Valero Díaz, Rosa María García-Gimeno

This volume focuses on the quality of various foods, and centers on how different technological treatments affect the quality of food.

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. The book gives an in-depth insight into this field.

Contents
1. The Dairy Industry: Process, Monitoring, Standards, and Quality
2. Food Authenticity: Provenancing. A Case Study of Fish
3. Agrifood By-Products as a Source of Phytochemical Compounds
4. Chemical Constituents of Fruit Wines as Descriptors of their Nutritional, Sensorial and Health-Related Properties
5. Role of Dietary Carotenoids in Different Etiologies of Chronic Liver Diseases
6. Quality of Reduced-Fat Dairy Coffee Creamer: Affected by Different Fat Replacer and Drying Methods
7. Effects of Radiation Technologies on Food Nutritional Quality
8. Ultrasound Application to Improve Meat Quality


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