Téléchargez le livre : The Chemistry of Thermal Food Processing Procedures

The Chemistry of Thermal Food Processing Procedures

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Éditeur :

Springer


Collection :

SpringerBriefs in Molecular Science

Paru le : 2016-07-08

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Description
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.
Pages
54 pages
Collection
SpringerBriefs in Molecular Science
Parution
2016-07-08
Marque
Springer
EAN papier
9783319424613
EAN EPUB
9783319424637
Informations sur l'ebook
Nombre pages copiables
0
Nombre pages imprimables
5
Taille du fichier
348 Ko
Prix
58,01 €

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