02325nam 22005655 450 991015630840332120200629200955.03-319-48665-910.1007/978-3-319-48665-9(CKB)3710000000985641(DE-He213)978-3-319-48665-9(MiAaPQ)EBC4773904(PPN)197457983(EXLCZ)99371000000098564120161226d2017 u| 0engurnn|008mamaatxtrdacontentcrdamediacrrdacarrierNew Perspectives on Food Blanching /edited by Felipe Richter Reis1st ed. 2017.Cham :Springer International Publishing :Imprint: Springer,2017.1 online resource (XI, 154 p. 49 illus., 10 illus. in color.) 3-319-48664-0 Includes bibliographical references at the end of each chapters.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. .Food—BiotechnologyChemical engineeringQuality controlReliabilityIndustrial safetyFood Sciencehttps://scigraph.springernature.com/ontologies/product-market-codes/C15001Industrial Chemistry/Chemical Engineeringhttps://scigraph.springernature.com/ontologies/product-market-codes/C27000Quality Control, Reliability, Safety and Riskhttps://scigraph.springernature.com/ontologies/product-market-codes/T22032Food—Biotechnology.Chemical engineering.Quality control.Reliability.Industrial safety.Food Science.Industrial Chemistry/Chemical Engineering.Quality Control, Reliability, Safety and Risk.641.3664Richter Reis Felipeedthttp://id.loc.gov/vocabulary/relators/edtBOOK9910156308403321New Perspectives on Food Blanching1562277UNINA