The Chemistry of Thermal Food Processing Procedures

The Chemistry of Thermal Food Processing Procedures 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...

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Bibliographic Details
Main Authors: Micali, Maria (Author), Fiorino, Marco (Author), Parisi, Salvatore (Author)
Corporate Author: SpringerLink (Online service)
Format: eBook
Language:English
Published: Cham : Springer International Publishing : Imprint: Springer, 2016.
Edition:1st ed. 2016.
Series:Chemistry of Foods,
Springer eBook Collection.
Subjects:
Food—Biotechnology.
Analytical chemistry.
Manufactures.
Electronic resources (E-books)
Online Access:Click to view e-book
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