This SpringerBrief explains the importance of Maillard reactions in food processing. It underlines that the term “Maillard reaction” actually does not descr...
byRamesh Sharma,Salvatore Parisi
This book discusses the complex of problems of contaminants in foods with the example of Indian food products. The presence and analytical detection of detrime...
byMaria Micali,Marco Fiorino,Salvatore Parisi
This Brief reviews thermal processes in the food industry - pasteurization, sterilization, UHT processes, and others. It evaluates the effects on a chemical le...
byGiovanni Brunazzi,Salvatore Parisi,Amina Pereno
This Brief defines reliable correlations between the food packaging design and its chemical features in terms of an 'integrated food product' (the synergistic u...
bySalvatore Parisi,Caterina Barone,Ramesh Sharma
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 ...
byArpan Bhagat,Giorgia Caruso,Maria Micali,Salvatore Parisi
This Brief discusses aspects of the increasingly complex production of legal and reliable food products of non-animal origin. It introduces to the Food Safet...
byIzabela Steinka,Caterina Barone,Salvatore Parisi,Marina Micali
This Brief presents a chemical perspective on frozen vegetables, also known as "ready-to-use" foods. It elucidates the chemical properties and modifications of...
bySalvatore Parisi,Amélia Delgado, Maria Daniel Vaz Almeida
Have you ever wondered what makes the Mediterranean diet so healthy? Do you enjoy olives, tomatoes, Chouriço and Mozzarella, basil, rosemary and oregano, grape...
bySalvatore Parisi,Caterina Barone,Izabela Steinka,Marcella Barbera,Michele Barone
This Brief explores the chemistry and production technology of a cheese precursor: the cow's milk curd. It explains how different coagulation and treatment met...
bySalvatore Parisi,Caterina Barone,Amélia Delgado,Ignazio Mania
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 ...
byAleardo Zaccheo,Salvatore Parisi,Michele Barone,Marcella Barbera,Caterina Barone
This Brief evaluates the consequences of protein modifications in cheeses, with special emphasis on mozzarella cheeses. It explains the influence of biogenic am...
bySuresh Sharma,Arpan Bhagat,Salvatore Parisi
This book describes the consequences of an increased demand for food for human consumption for the global food industry. In four concise chapters, the authors e...
bySalvatore Parisi,Sara Ameen,Shana Montalto,Anna Santangelo
This book provides an overview of mitigation strategies and positive health effects of Maillard Reaction products in the contexts of food processing and storage...
byGiampiero Barbieri,Caterina Barone,Arpan Bhagat,Giorgia Caruso,Zachary Conley,Salvatore Parisi
This Brief concerns the influence of chemistry in the modern food and beverages industry. The world of traditional foods has been soundlessly but increasingly ...
byCaterina Barone,Luciana Bolzoni,Giorgia Caruso,Angela Montanari,Salvatore Parisi,Izabela Steinka
This Brief is concerned with the connection between food packaging and the chemical composition of packaging materials. In terms of the food packaging hygiene,...