The analytical determinations of chemical species in food are an essential step of food quality assessment. Food quality can be ascertained by physicochemical analysis, individuating which and how much substances are present in food. Instead, for food safety a microbiological analysis is necessary. The quality assessment can inform us about the origin of food, but also about its nutritional values and organoleptic properties. Since sustainability is an actual aim of the scientific research, even “green” analytical determinations in food are going to be developed.
Evaluation of food quality by sustainable methods / Rapa, Mattia; Vinci, Giuliana; Bernacchia, Roberta. - STAMPA. - 3:(2017), pp. 321-363. (Intervento presentato al convegno Food and Culture, History Society Communication tenutosi a Roma nel 07-09/06/2016).
Evaluation of food quality by sustainable methods
RAPA, MATTIA
;VINCI, Giuliana;BERNACCHIA, ROBERTA
2017
Abstract
The analytical determinations of chemical species in food are an essential step of food quality assessment. Food quality can be ascertained by physicochemical analysis, individuating which and how much substances are present in food. Instead, for food safety a microbiological analysis is necessary. The quality assessment can inform us about the origin of food, but also about its nutritional values and organoleptic properties. Since sustainability is an actual aim of the scientific research, even “green” analytical determinations in food are going to be developed.File | Dimensione | Formato | |
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