00764nam0-22002771i-450 99000177327040332120190529131425.0000177327FED01000177327(Aleph)000177327FED0100017732720030910d1973----km-y0itay50------baengUSBrooklyn Botanic Garden1968-1969, 1969- 1970, 1970-1971, 1971-1972Botanic GardenBrooklynBotanic Garden197380 p.23 cmGiardini botanici580.744ITUNINARICAUNIMARCLG99000177327040332160 OP. 92/2344487FAGBCFAGBCBrooklyn Botanic Garden409015UNINA03409nam 22006015 450 991025404740332120200703123803.03-319-42463-710.1007/978-3-319-42463-7(CKB)3710000000746244(DE-He213)978-3-319-42463-7(MiAaPQ)EBC4586766(PPN)194512576(EXLCZ)99371000000074624420160708d2016 u| 0engurnn|008mamaatxtrdacontentcrdamediacrrdacarrierThe Chemistry of Thermal Food Processing Procedures /by Maria Micali, Marco Fiorino, Salvatore Parisi1st ed. 2016.Cham :Springer International Publishing :Imprint: Springer,2016.1 online resource (VI, 54 p. 3 illus., 2 illus. in color.) Chemistry of Foods,2199-689X3-319-42461-0 Includes bibliographical references at the end of each chapters.Chemistry of Thermal Processing in the Food Industry: An Introduction -- Thermal Processing of Food Industries and Chemical Transformations -- Undesired Chemical Alterations and Process-related Causes: The Role of Thermal Control and the Management of Thermal Machines.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.Chemistry of Foods,2199-689XFood—BiotechnologyAnalytical chemistryManufacturesFood Sciencehttps://scigraph.springernature.com/ontologies/product-market-codes/C15001Analytical Chemistryhttps://scigraph.springernature.com/ontologies/product-market-codes/C11006Manufacturing, Machines, Tools, Processeshttps://scigraph.springernature.com/ontologies/product-market-codes/T22050Food—Biotechnology.Analytical chemistry.Manufactures.Food Science.Analytical Chemistry.Manufacturing, Machines, Tools, Processes.664.028Micali Mariaauthttp://id.loc.gov/vocabulary/relators/aut780957Fiorino Marcoauthttp://id.loc.gov/vocabulary/relators/autParisi Salvatoreauthttp://id.loc.gov/vocabulary/relators/autMiAaPQMiAaPQMiAaPQBOOK9910254047403321The Chemistry of Thermal Food Processing Procedures2535091UNINA