CLEAN LABEL: ALTERNATIVES TO ADDITIVES IN MEAT PRODUCTS: CLEAN LABEL - Couverture souple

Name: CLEAN LABEL: ALTERNATIVES TO ADDITIVES IN MEAT PRODUCTS: CLEAN LABEL
Author: Gomes, Amanda F.; Da Silva, Cleydiane L. G.; Da Rocha, Meritaine
ISBN: 9786630453386

Gomes, Amanda F.; Da Silva, Cleydiane L. G.; Da Rocha, Meritaine

9786630453386: CLEAN LABEL: ALTERNATIVES TO ADDITIVES IN MEAT PRODUCTS: CLEAN LABEL

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ISBN 10 : 6630453387 ISBN 13 : 9786630453386

Editeur : Our Knowledge Publishing, 2026

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�diteur: Our Knowledge Publishing
Date d'�dition: 2026
Langue: anglais
ISBN 10: 6630453387
ISBN 13: 9786630453386
Reliure: Broch�
Nombre de pages: 64
Coordonn�es du fabricant: non disponible
Personne responsable: non disponible

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CLEAN LABEL: ALTERNATIVES TO ADDITIVES IN MEAT PRODUCTS

Cleydiane L. G. da Silva

Edit� par Our Knowledge Publishing Sep 2026, 2026

ISBN 10 : 6630453387 ISBN 13 : 9786630453386

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Vendeur : BuchWeltWeit Ludwig Meier e.K., Bergisch Gladbach, Allemagne

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Taschenbuch. Etat : Neu. This item is printed on demand - it takes 3-4 days longer - Neuware 64 pp. Englisch. N� de r�f. du vendeur 9786630453386

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CLEAN LABEL: ALTERNATIVES TO ADDITIVES IN MEAT PRODUCTS : CLEAN LABEL

Cleydiane L. G. da Silva

Edit� par Our Knowledge Publishing, 2026

ISBN 10 : 6630453387 ISBN 13 : 9786630453386

Neuf Taschenbuch

impression � la demande

Vendeur : AHA-BUCH GmbH, Einbeck, Allemagne

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Taschenbuch. Etat : Neu. nach der Bestellung gedruckt Neuware - Printed after ordering - In recent decades, there has been a growing demand for healthy foods that avoid artificial ingredients. In this context, the 'Clean Label' concept emerged, driven by consumers; it refers to products with clear labeling, natural ingredients, and few or no artificial additives. This has brought products closer to their raw materials, which has helped consumers better understand their composition. Consumption of ultra-processed foods has grown in Brazil, particularly of processed meats such as ham, mortadella, and cured meats, among others. These products undergo processes such as salting or cooking and contain additives to extend shelf life and control microbial growth. Some of the additives used in meat products may have adverse effects, leading to the formation of substances harmful to health. These substances have carcinogenic potential, especially when consumed repeatedly. Therefore, it is important to identify which additives could be substituted so that the food's composition remains close to that of its raw materials through the Clean Label approach. N� de r�f. du vendeur 9786630453386

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