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The Chemistry of Thermal Food Processing Procedures
Engelsk
Bogcover for The Chemistry of Thermal Food Processing Procedures af Salvatore Parisi, Maria Micali, Marco Fiorino, 9783319424613
Specifikationer
Sprog:
Engelsk
Sider:
54
ISBN-13:
9783319424613
Indbinding:
Paperback
ISBN-10:
3319424610
Udg. Dato:
18 jul 2016
Størrelse i cm:
23,5 x 15,5
Oplagsdato:
18 jul 2016

The Chemistry of Thermal Food Processing Procedures

Engelsk
Paperback 2016
Format:

Bog beskrivelse
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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Specifikationer
Sprog:
Engelsk
Sider:
54
ISBN-13:
9783319424613
Indbinding:
Paperback
ISBN-10:
3319424610
Udg. Dato:
18 jul 2016
Størrelse i cm:
23,5 x 15,5
Oplagsdato:
18 jul 2016
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