TY - CHAP A1 - Darko Velić A2 - Daniela Amidžić Klarić A3 - Natalija Velić A4 - Ilija Klarić A5 - Vlatka Petravić Tominac A6 - Ana Mornar ED1 - Antonio Valero Díaz ED2 - Rosa María García-Gimeno Y1 - 2018-11-28 PY - 2018 T1 - Chemical Constituents of Fruit Wines as Descriptors of their Nutritional, Sensorial and Health-Related Properties N2 - Deep knowledge of the chemical composition, nutrients, physical properties, toxicology, and microbiological composition of food allows for the production of safe, high-quality foods. This knowledge is fundamental when producing, preserving, manipulating, and distributing food substances, especially to reduce the risks to consumer health. The full extent of the effects on the composition of foods treated by new technologies is still unknown and it must be considered to guarantee that food is produced safely. Descriptive Food Science gives an in-depth insight into this field. Section 1 focuses on the quality of various foods and Section 2 centers on how different technological treatments affect the quality of food. BT - Descriptive Food Science SP - Ch. 4 UR - https://doi.org/10.5772/intechopen.78796 DO - 10.5772/intechopen.78796 SN - 978-1-78984-595-2 PB - IntechOpen CY - Rijeka Y2 - 2021-01-25 ER -