| 書(shū)目名稱(chēng) | The Chemistry of Thermal Food Processing Procedures | | 編輯 | Maria Micali,Marco Fiorino,Salvatore Parisi | | 視頻video | http://file.papertrans.cn/907/906057/906057.mp4 | | 概述 | Explains the chemistry of food preservation techniques.Discusses if and how the chemical effects of preservation techniques on the food can be predicted.Compares modern preservation techniques with hi | | 叢書(shū)名稱(chēng) | SpringerBriefs in Molecular Science | | 圖書(shū)封面 |  | | 描述 | 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. | | 出版日期 | Book 2016 | | 關(guān)鍵詞 | Chemistry of Pasteurization; Chemistry of Sterilization; Food Additives; Food-grade Chemical; Thermal Fo | | 版次 | 1 | | doi | https://doi.org/10.1007/978-3-319-42463-7 | | isbn_softcover | 978-3-319-42461-3 | | isbn_ebook | 978-3-319-42463-7Series ISSN 2191-5407 Series E-ISSN 2191-5415 | | issn_series | 2191-5407 | | copyright | The Author(s) 2016 |
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