The Chemistry of Thermal Food Processing Procedures

Language: English

Published by Springer, 2016

3319424610 / 9783319424613

Series: Book 116 of 220 - SpringerBriefs in Molecular Science

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Seller: AHA-BUCH GmbH, Einbeck, GermanyAHA-BUCH GmbH

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Druck auf Anfrage Neuware - Printed after ordering - This Brief reviews thermal processes in the food industry - pasteurization, sterilization, UHT processes, and others. It evaluates the effects on a chemical level and possible failures from a safety viewpoint, and discusses in how far the effects can be predicted. In addition, historical preservation techniques - smoking, addition of natural additives, irradiation, etc. - are compared with current industrial systems, like fermentation, irradiation, addition of food-grade chemicals. The Brief critically discusses storage protocols - cooling, freezing, etc. - and packing systems (modified atmosphere technology, active and intelligent packaging). Can undesired chemical effects on the food products be predicted This Brief elucidates on this important question. On that basis, new challenges, that currently arise in the food sector, can be approached.

Seller Inventory # 9783319424613

Title
The Chemistry of Thermal Food Processing Procedures
Author
Marco Fiorino
Publisher
Springer
Publication year
2016
Condition
Neu
Binding
Taschenbuch
Language
English
ISBN 10
3319424610
ISBN 13
9783319424613
Item weight
108 grams
Dimensions
235x155x4 mm
Series
Book 116 of 220: SpringerBriefs in Molecular Science

AHA-BUCH GmbH

Einbeck, Germany

5-star seller

AbeBooks seller since August 14, 2006

Shipping rates from Germany to U.S.A.

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