TY - CHAP A1 - Simin Hedayatnia A2 - Hamed Mirhosseini ED1 - Antonio Valero Díaz ED2 - Rosa María García-Gimeno Y1 - 2018-11-28 PY - 2018 T1 - Quality of Reduced-Fat Dairy Coffee Creamer: Affected by Different Fat Replacer and Drying Methods 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. 6 UR - https://doi.org/10.5772/intechopen.76367 DO - 10.5772/intechopen.76367 SN - 978-1-78984-595-2 PB - IntechOpen CY - Rijeka Y2 - 2021-05-07 ER -