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000756376 020__ $$a9783319424637$$q(electronic book)
000756376 020__ $$a3319424637$$q(electronic book)
000756376 020__ $$z9783319424613
000756376 035__ $$aSP(OCoLC)ocn953456418
000756376 035__ $$aSP(OCoLC)953456418
000756376 040__ $$aN$T$$beng$$erda$$epn$$cN$T$$dYDXCP$$dIDEBK$$dGW5XE$$dN$T$$dOCLCF$$dAZU
000756376 049__ $$aISEA
000756376 050_4 $$aTP371
000756376 08204 $$a664$$223
000756376 1001_ $$aMicali, Maria,$$eauthor.
000756376 24514 $$aThe chemistry of thermal food processing procedures$$h[electronic resource] /$$cMaria Micali, Marco Fiorino, Salvatore Parisi.
000756376 264_1 $$aSwitzerland :$$bSpringer,$$c2016.
000756376 300__ $$a1 online resource (vi, 54 pages) :$$billustrations.
000756376 336__ $$atext$$btxt$$2rdacontent
000756376 337__ $$acomputer$$bc$$2rdamedia
000756376 338__ $$aonline resource$$bcr$$2rdacarrier
000756376 4901_ $$aSpringerBriefs in molecular science, Chemistry of foods,$$x2191-5407
000756376 504__ $$aIncludes bibliographical references.
000756376 5050_ $$aChemistry of Thermal Processing in the Food Industry: An Introduction -- Thermal Processing of Food Industries and Chemical Transformations -- Undesired Chemical Alterations and Process-related Causes: The Role of Thermal Control and the Management of Thermal Machines.
000756376 506__ $$aAccess limited to authorized users.
000756376 520__ $$aThis Brief reviews thermal processes in the food industry - pasteurization, sterilization, UHT processes, and others. It evaluates the effects on a chemical level and possible failures from a safety viewpoint, and discusses in how far the effects can be predicted. In addition, historical preservation techniques - smoking, addition of natural additives, irradiation, etc. - are compared with current industrial systems, like fermentation, irradiation, addition of food-grade chemicals. The Brief critically discusses storage protocols - cooling, freezing, etc. - and packing systems (modified atmosphere technology, active and intelligent packaging). Can undesired chemical effects on the food products be predicted? This Brief elucidates on this important question. On that basis, new challenges, that currently arise in the food sector, can be approached.
000756376 588__ $$aOnline resource; title from PDF title page (SpringerLink, viewed July 15, 2016).
000756376 650_0 $$aFood$$xEffect of heat on.
000756376 650_0 $$aFood industry and trade.
000756376 650_0 $$aFood$$xAnalysis.
000756376 7001_ $$aFiorino, Marco,$$eauthor.
000756376 7001_ $$aParisi, Salvatore,$$d1970-$$eauthor.
000756376 830_0 $$aSpringerBriefs in molecular science.$$pChemistry of foods.
000756376 852__ $$bebk
000756376 85640 $$3SpringerLink$$uhttps://univsouthin.idm.oclc.org/login?url=http://link.springer.com/10.1007/978-3-319-42463-7$$zOnline Access$$91397441.1
000756376 909CO $$ooai:library.usi.edu:756376$$pGLOBAL_SET
000756376 980__ $$aEBOOK
000756376 980__ $$aBIB
000756376 982__ $$aEbook
000756376 983__ $$aOnline
000756376 994__ $$a92$$bISE