The Chemistry of Thermal Food Processing Procedures [E-Book] / by Maria Micali, Marco Fiorino, Salvatore Parisi.
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...
Saved in:
Full text |
|
Personal Name(s): | Micali, Maria, author |
Fiorino, Marco, author / Parisi, Salvatore, author | |
Imprint: |
Cham :
Springer,
2016
|
Physical Description: |
VI, 54 p. 3 illus., 2 illus. in color. online resource. |
Note: |
englisch |
ISBN: |
9783319424637 |
DOI: |
10.1007/978-3-319-42463-7 |
Series Title: |
/* Depending on the record driver, $field may either be an array with
"name" and "number" keys or a flat string containing only the series
name. We should account for both cases to maximize compatibility. */?>
SpringerBriefs in Molecular Science
|
Subject (LOC): |
- 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.