Buch

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Übersicht

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Verlag	:	Springer International Publishing
Buchreihe	:	Chemistry of Foods, SpringerBriefs in Molecular Science
Sprache	:	Englisch
Erschienen	:	06. 10. 2017
Seiten	:	40
Einband	:	Kartoniert
Höhe	:	235 mm
Breite	:	155 mm
Gewicht	:	97 g
ISBN	:	9783319657493
Sprache	:	Englisch

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Autorinformation

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Ettore Baglio holds a MSc from the University of Catania (Italy), and he has been working in the food industry and analytical services since 2009. His main activities in the food sector are devoted to dairy and cheese products, and include the study of the analytical composition of cow’s milk cheeses in terms of lipidic content and protein amount, the development and improvement of original production methods in the field of traditional cheeses, and the use of innovative food additives in cheese composition without deviation from historical recipes. After five years of continuous consultancy activities, he has been appointed as Field Development Representative (Food & Environmental Business) at Mérieux Nutriscience Italia (Italy), in which he is mostly conducting analytical services and scientific support to the industrial food sector (chemistry, microbiology, regulatory, and organoleptic features). Ettore Baglio has published the first book of the SpringerBriefs Series in Chemistry of Foods, ‘Chemistry and Technology of Yoghurt Fermentation’, in 2014. 

Inhaltsverzeichnis

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The Industry of Honey: An Introduction.- Honey: Processing Techniques and Treatments.- Overheating Indexes and Honey Quality.

Deine Buchhandlung

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