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The Chemistry of Thermal Food Processing Procedures
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 preservatio...
| Clasificación: | Libro Electrónico |
|---|---|
| Autores principales: | , , |
| Autor Corporativo: | |
| Formato: | Electrónico eBook |
| Idioma: | Inglés |
| Publicado: |
Cham :
Springer International Publishing : Imprint: Springer,
2016.
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| Edición: | 1st ed. 2016. |
| Colección: | Chemistry of Foods,
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| Temas: | |
| Acceso en línea: | Texto Completo |
MARC
| LEADER | 00000nam a22000005i 4500 | ||
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| 001 | 978-3-319-42463-7 | ||
| 003 | DE-He213 | ||
| 005 | 20220112163339.0 | ||
| 007 | cr nn 008mamaa | ||
| 008 | 160708s2016 sz | s |||| 0|eng d | ||
| 020 | |a 9783319424637 |9 978-3-319-42463-7 | ||
| 024 | 7 | |a 10.1007/978-3-319-42463-7 |2 doi | |
| 050 | 4 | |a TX341-641 | |
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| 100 | 1 | |a Micali, Maria. |e author. |4 aut |4 http://id.loc.gov/vocabulary/relators/aut | |
| 245 | 1 | 4 | |a The Chemistry of Thermal Food Processing Procedures |h [electronic resource] / |c by Maria Micali, Marco Fiorino, Salvatore Parisi. |
| 250 | |a 1st ed. 2016. | ||
| 264 | 1 | |a Cham : |b Springer International Publishing : |b Imprint: Springer, |c 2016. | |
| 300 | |a VI, 54 p. 3 illus., 2 illus. in color. |b online resource. | ||
| 336 | |a text |b txt |2 rdacontent | ||
| 337 | |a computer |b c |2 rdamedia | ||
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| 347 | |a text file |b PDF |2 rda | ||
| 490 | 1 | |a Chemistry of Foods, |x 2199-7209 | |
| 505 | 0 | |a 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. | |
| 520 | |a 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. | ||
| 650 | 0 | |a Food science. | |
| 650 | 0 | |a Analytical chemistry. | |
| 650 | 0 | |a Manufactures. | |
| 650 | 1 | 4 | |a Food Science. |
| 650 | 2 | 4 | |a Analytical Chemistry. |
| 650 | 2 | 4 | |a Machines, Tools, Processes. |
| 700 | 1 | |a Fiorino, Marco. |e author. |4 aut |4 http://id.loc.gov/vocabulary/relators/aut | |
| 700 | 1 | |a Parisi, Salvatore. |e author. |4 aut |4 http://id.loc.gov/vocabulary/relators/aut | |
| 710 | 2 | |a SpringerLink (Online service) | |
| 773 | 0 | |t Springer Nature eBook | |
| 776 | 0 | 8 | |i Printed edition: |z 9783319424613 |
| 776 | 0 | 8 | |i Printed edition: |z 9783319424620 |
| 830 | 0 | |a Chemistry of Foods, |x 2199-7209 | |
| 856 | 4 | 0 | |u https://doi.uam.elogim.com/10.1007/978-3-319-42463-7 |z Texto Completo |
| 912 | |a ZDB-2-CMS | ||
| 912 | |a ZDB-2-SXC | ||
| 950 | |a Chemistry and Materials Science (SpringerNature-11644) | ||
| 950 | |a Chemistry and Material Science (R0) (SpringerNature-43709) | ||