The Chemistry of Thermal Food Processing Procedures

• Κύριοι συγγραφείς: Micali, Maria (Συγγραφέας), Fiorino, Marco (Συγγραφέας), Parisi, Salvatore (Συγγραφέας)
• Συγγραφή απο Οργανισμό/Αρχή: SpringerLink (Online service)
• Μορφή: Ηλεκτρονική πηγή Ηλ. βιβλίο
• Γλώσσα: English
• Έκδοση: Cham : Springer International Publishing : Imprint: Springer, 2016.
• Σειρά: SpringerBriefs in Molecular Science,
• Θέματα: Chemistry.; Analytical chemistry.; Food > Biotechnology.; Manufacturing industries.; Machines.; Tools.; Food Science.; Analytical Chemistry.; Manufacturing, Machines, Tools.

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...

Πίνακας περιεχομένων:

• 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.