Chemistry of thermal food processing procedures, the
Auteur :
Micali, Maria / Fiorino, Marco / Parisi, Salvatore
Éditeur :
Springer International Publishing AG
ISBN :
9783319424613
Date de publication :
18 juil. 2016
Dimensions :
23,5 x 15,5 cm
Langue :
Anglais
Pays d'origine :
Suisse
This Brief reviews thermal processes in the food industry – pasteurization, sterilization, UHT processes, and others. 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.