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010   $a3-319-42463-7
024 7 $a10.1007/978-3-319-42463-7
035   $a(CKB)3710000000746244
035   $a(DE-He213)978-3-319-42463-7
035   $a(MiAaPQ)EBC4586766
035   $a(PPN)194512576
035   $a(EXLCZ)993710000000746244
100   $a20160708d2016      u|         0
101 0 $aeng
135   $aurnn|008mamaa
181   $ctxt$2rdacontent
182   $cc$2rdamedia
183   $acr$2rdacarrier
200 14$aThe Chemistry of Thermal Food Processing Procedures /$fby Maria Micali, Marco Fiorino, Salvatore Parisi
205   $a1st ed. 2016.
210  1$aCham :$cSpringer International Publishing :$cImprint: Springer,$d2016.
215   $a1 online resource (VI, 54 p. 3 illus., 2 illus. in color.) 
225 1 $aChemistry of Foods,$x2199-689X
311   $a3-319-42461-0 
320   $aIncludes bibliographical references at the end of each chapters.
327   $aChemistry 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.
330   $aThis Brief reviews thermal processes in the food industry ? pasteurization, sterilization, UHT processes, and others. It evaluates the effects on a chemical level and possible failures from a safety viewpoint, and discusses in how far the effects can be predicted. In addition, historical preservation techniques ? smoking, addition of natural additives, irradiation, etc. ? are compared with current industrial systems, like fermentation, irradiation, addition of food-grade chemicals. The Brief critically discusses storage protocols ? cooling, freezing, etc. ? and packing systems (modified atmosphere technology, active and intelligent packaging). Can undesired chemical effects on the food products be predicted? This Brief elucidates on this important question. On that basis, new challenges, that currently arise in the food sector, can be approached.
410  0$aChemistry of Foods,$x2199-689X
606   $aFood?Biotechnology
606   $aAnalytical chemistry
606   $aManufactures
606   $aFood Science$3https://scigraph.springernature.com/ontologies/product-market-codes/C15001
606   $aAnalytical Chemistry$3https://scigraph.springernature.com/ontologies/product-market-codes/C11006
606   $aManufacturing, Machines, Tools, Processes$3https://scigraph.springernature.com/ontologies/product-market-codes/T22050
615  0$aFood?Biotechnology.
615  0$aAnalytical chemistry.
615  0$aManufactures.
615 14$aFood Science.
615 24$aAnalytical Chemistry.
615 24$aManufacturing, Machines, Tools, Processes.
676   $a664.028
700   $aMicali$b Maria$4aut$4http://id.loc.gov/vocabulary/relators/aut$0780957
702   $aFiorino$b Marco$4aut$4http://id.loc.gov/vocabulary/relators/aut
702   $aParisi$b Salvatore$4aut$4http://id.loc.gov/vocabulary/relators/aut
801  0$bMiAaPQ
801  1$bMiAaPQ
801  2$bMiAaPQ
906   $aBOOK
912   $a9910254047403321
996   $aThe Chemistry of Thermal Food Processing Procedures$92535091
997   $aUNINA