rdf-syntax-grammar
mods:
  schema location: http://www.loc.gov/mods/v3 http://www.loc.gov/standards/mods/v3/mods-3-2.xsd
  title info:
    non sort: The
    title: Chemistry of Thermal Food Processing Procedures
  name:
    name part: Micali, Maria.
    role:
      role term: creator
    role:
      role term: author.
  name:
    name part: Fiorino, Marco.
    role:
      role term: author.
  name:
    name part: Parisi, Salvatore.
    role:
      role term: author.
  name:
    name part: SpringerLink (Online service)
  type of resource: text
  origin info:
    place:
      place term: gw
    date issued: 2016
    issuance: monographic
  language:
    language term: eng
  physical description:
    form: electronic
    form: electronic resource
    reformatting quality: access
    form: remote
    extent: VI, 54 p. 3 illus., 2 illus. in color. online resource.
  abstract: 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.
  table of contents: 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.
  note: by Maria Micali, Marco Fiorino, Salvatore Parisi.
  subject:
    topic: Chemistry
  subject:
    topic: Analytical chemistry
  subject:
    topic: Food
    topic: Biotechnology
  subject:
    topic: Manufacturing industries
  subject:
    topic: Machines
  subject:
    topic: Tools
  subject:
    topic: Chemistry
  subject:
    topic: Food Science
  subject:
    topic: Analytical Chemistry
  subject:
    topic: Manufacturing, Machines, Tools
  classification: TP248.65.F66
  classification: 641.3
  classification: 664
  related item:
    title info:
      title: Springer eBooks
  related item:
    title info:
      title: SpringerBriefs in Molecular Science
  identifier: 9783319424637
  identifier: http://dx.doi.org/10.1007/978-3-319-42463-7
  record info:
    record creation date: 160708
    record change date: 20160708163229.0
    record identifier: 978-3-319-42463-7