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The Chemistry of Thermal Food Processing Procedures
part of the SpringerBriefs in Molecular Science series
part of the Chemistry of Foods series
- Binding:
- Paperback
- Pages:
- 54
- Published:
- July 17, 2016
- Edition:
- 12016
- Dimensions:
- 155x235x3 mm.
- Weight:
- 1066 g.
Delivery:
2-4 weeks
Expected delivery: January 25, 2025
Extended return policy to January 30, 2025
Description of The Chemistry of Thermal Food Processing Procedures
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.
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