Pharmaceutical Sciences Applied to Food Quality - Cavalcante da Silva, Gabriela;da Conceição Santos, Raíssa;da Silva Lima, Viviane
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Product innovation in the food sector, as well as concern about food quality in general, is growing and is regulated worldwide. As a result, there is a greater demand for increasingly qualified professionals to carry out activities in the bromatological field, including, in addition to composition control, physical-chemical and microbiological quality control for the purposes of developing new products; processing control and even inspections for possible findings of fraud. This book presents a collection of experimental protocols carried out at the Faculdade de Integração do Sertão-FIS, the…mehr

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Produktbeschreibung
Product innovation in the food sector, as well as concern about food quality in general, is growing and is regulated worldwide. As a result, there is a greater demand for increasingly qualified professionals to carry out activities in the bromatological field, including, in addition to composition control, physical-chemical and microbiological quality control for the purposes of developing new products; processing control and even inspections for possible findings of fraud. This book presents a collection of experimental protocols carried out at the Faculdade de Integração do Sertão-FIS, the aim of which was to give undergraduates experience of the techniques most commonly used in food analysis.
Autorenporträt
Gabriela Cavalcante da Silva General PharmacistMaster in Pharmaceutical Sciences (UFPE)PhD student in Biochemistry and Physiology (UFPE)Lecturer at Faculdade de Integração do Sertão-FIS and Centro Universitário Unifavip/WydenExperience in the areas of Biochemistry, Bromatology, Physiology, Pharmacology, Tox.