Thermal Treatments of Canned Foods

• Main Authors: Montanari, Angela (Author, http://id.loc.gov/vocabulary/relators/aut), Barone, Caterina (http://id.loc.gov/vocabulary/relators/aut), Barone, Michele (http://id.loc.gov/vocabulary/relators/aut), Santangelo, Anna (http://id.loc.gov/vocabulary/relators/aut)
• Corporate Author: SpringerLink (Online service)
• Format: Electronic eBook
• Language: English
• Published: Cham : Springer International Publishing : Imprint: Springer, 2018.
• Edition: 1st ed. 2018.
• Series: Chemistry of Foods,
• Subjects: Food-Biotechnology.; Microbiology.; Nutrition .; Pharmacology.; Analytical chemistry.; Food Science.; Food Microbiology.; Nutrition.; Pharmacology/Toxicology.; Analytical Chemistry.

This Brief describes the chemical features of canned food products and gives background information on the technology of canning foods. It explains how canned foods are different from other packaged foods, and illustrates and discusses their unique properties, including risks and failures. Canned fo...