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The Chemistry of Thermal Food Processing Procedures

Af: Salvatore Parisi, Maria Micali, Marco Fiorino Engelsk Paperback

The Chemistry of Thermal Food Processing Procedures

Af: Salvatore Parisi, Maria Micali, Marco Fiorino Engelsk Paperback
Tjek vores konkurrenters priser
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.
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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.
Produktdetaljer
Sprog: Engelsk
Sider: 54
ISBN-13: 9783319424613
Indbinding: Paperback
Udgave:
ISBN-10: 3319424610
Udg. Dato: 18 jul 2016
Længde: 0mm
Bredde: 155mm
Højde: 235mm
Forlag: Springer International Publishing AG
Oplagsdato: 18 jul 2016
Forfatter(e) Salvatore Parisi, Maria Micali, Marco Fiorino


Kategori Levnedsmiddelteknologi


ISBN-13 9783319424613


Sprog Engelsk


Indbinding Paperback


Sider 54


Udgave


Længde 0mm


Bredde 155mm


Højde 235mm


Udg. Dato 18 jul 2016


Oplagsdato 18 jul 2016


Forlag Springer International Publishing AG