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© 2017

New Perspectives on Food Blanching

  • Felipe Richter Reis
Book
  • 4.6k Downloads

Table of contents

  1. Front Matter
    Pages i-xi
  2. Felipe Richter Reis
    Pages 1-5
  3. Bogdan Demczuk Junior
    Pages 49-60
  4. João Luiz Andreotti Dagostin
    Pages 95-122
  5. Felipe Richter Reis
    Pages 137-154

About this book

Introduction

This book provides information on the advances in blanching and its effect on food. The author presents the concepts involved in old and novel blanching processes, the typical effects of blanching and the studies on novel blanching technologies. 

Keywords

Food blanching Hot water blanching Steam blanching Infrared blanching Ohmic blanching Microwave blanching

Editors and affiliations

  • Felipe Richter Reis
    • 1
  1. 1.Food Technician CourseInstituto Federal do Paraná, Campus JacarezinhoJacarezinhoBrazil

About the editors

Felipe Richter Reis is a professor and researcher at the Instituto Federal do Paraná in Brazil. He has already published a book with Springer, "Vacuum Drying for Extending Food Shelf-Life".

Bibliographic information

Industry Sectors
Pharma
Chemical Manufacturing
Biotechnology
Law
Consumer Packaged Goods