Isbn: 9783319424613 - the chemistry of thermal food processing procedures (13 risultati)

Condizione: As New. Unread book in perfect condition.

Condizione: New. In English.

Condizione: New.

Condizione: New.

Condizione: As New. Unread book in perfect condition.

Paperback. Condizione: Brand New. 54 pages. 9.00x6.00x0.25 inches. In Stock.

Taschenbuch. Condizione: Neu. Druck auf Anfrage Neuware - Printed after ordering - 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.…

Condizione: new. Questo è un articolo print on demand.

Taschenbuch. Condizione: Neu. This item is printed on demand - it takes 3-4 days longer - Neuware -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. 60 pp. Englisch.…

Condizione: New. Print on Demand pp. 60.

Condizione: New. PRINT ON DEMAND pp. 60.

Kartoniert / Broschiert. Condizione: New. Dieser Artikel ist ein Print on Demand Artikel und wird nach Ihrer Bestellung fuer Sie gedruckt. Explains the chemistry of food preservation techniquesDiscusses if and how the chemical effects of preservation techniques on the food can be predictedCompares modern preservation techniques with historical methodsThis Brief reviews.…

Taschenbuch. Condizione: Neu. This item is printed on demand - Print on Demand Titel. Neuware -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.Springer-Verlag KG, Sachsenplatz 4-6, 1201 Wien 60 pp. Englisch.…