Overview
- 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 historical methods
- Includes supplementary material: sn.pub/extras
Part of the book series: SpringerBriefs in Molecular Science (BRIEFSMOLECULAR)
Part of the book sub series: Chemistry of Foods (BRIEFSCHEFO)
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Table of contents (3 chapters)
Keywords
About this book
Authors and Affiliations
Bibliographic Information
Book Title: The Chemistry of Thermal Food Processing Procedures
Authors: Maria Micali, Marco Fiorino, Salvatore Parisi
Series Title: SpringerBriefs in Molecular Science
DOI: https://doi.org/10.1007/978-3-319-42463-7
Publisher: Springer Cham
eBook Packages: Chemistry and Materials Science, Chemistry and Material Science (R0)
Copyright Information: The Author(s) 2016
Softcover ISBN: 978-3-319-42461-3Published: 18 July 2016
eBook ISBN: 978-3-319-42463-7Published: 08 July 2016
Series ISSN: 2191-5407
Series E-ISSN: 2191-5415
Edition Number: 1
Number of Pages: VI, 54
Number of Illustrations: 1 b/w illustrations, 2 illustrations in colour
Topics: Food Science, Analytical Chemistry, Manufacturing, Machines, Tools, Processes
Industry Sectors: Biotechnology, Chemical Manufacturing, Consumer Packaged Goods, Pharma