The chemistry of thermal food processing procedures [electronic resource] / Maria Micali, Marco Fiorino, Salvatore Parisi.
Micali, Maria, author.; Fiorino, Marco, author.; Parisi, Salvatore, 1970- author.
2016
TP371
Available Online

Linked e-resources

Linked Resource Online Access
Concurrent users Unlimited
Authorized users Authorized users
Document Delivery Supplied Can lend chapters, not whole ebooks

Details

Title The chemistry of thermal food processing procedures [electronic resource] / Maria Micali, Marco Fiorino, Salvatore Parisi.
Author Micali, Maria, author.
ISBN 9783319424637 (electronic book)
3319424637 (electronic book)
9783319424613
Published Switzerland : Springer, 2016.
Language English
Description 1 online resource (vi, 54 pages) : illustrations.
Call Number TP371
Dewey Decimal Classification 664
Summary 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.
Bibliography, etc. Note Includes bibliographical references.
Access Note Access limited to authorized users.
Source of Description Online resource; title from PDF title page (SpringerLink, viewed July 15, 2016).
Added Author Fiorino, Marco, author.
Parisi, Salvatore, 1970- author.
Series SpringerBriefs in molecular science. Chemistry of foods.
Linked Resources Online Access
Record Appears in Online Resources > Ebooks
All Resources
Chemistry 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.

Browse Subjects

Show more subjects...

Statistics

from
to
Export