LEADER 04335nam 22007095 450 001 9910298601903321 005 20200704025109.0 010 $a3-319-74132-2 024 7 $a10.1007/978-3-319-74132-1 035 $a(CKB)4100000001795162 035 $a(DE-He213)978-3-319-74132-1 035 $a(MiAaPQ)EBC5247073 035 $a(PPN)223956686 035 $a(EXLCZ)994100000001795162 100 $a20180125d2018 u| 0 101 0 $aeng 135 $aurnn|008mamaa 181 $ctxt$2rdacontent 182 $cc$2rdamedia 183 $acr$2rdacarrier 200 10$aThermal Treatments of Canned Foods /$fby Angela Montanari, Caterina Barone, Michele Barone, Anna Santangelo 205 $a1st ed. 2018. 210 1$aCham :$cSpringer International Publishing :$cImprint: Springer,$d2018. 215 $a1 online resource (VI, 53 p. 13 illus., 10 illus. in color.) 225 1 $aChemistry of Foods,$x2199-689X 311 $a3-319-74131-4 320 $aIncludes bibliographical references at the end of each chapters. 327 $aCanned Foods: Principles of Thermal Processing -- Failures of Thermally-Treated Canned Foods -- Metal Cans and Canned Foods: Image Analysis of Visual Failures -- Canned Tomato Sauces and Beans: Industrial Processes. 330 $aThis Brief describes the chemical features of canned food products and gives background information on the technology of canning foods. It explains how canned foods are different from other packaged foods, and illustrates and discusses their unique properties, including risks and failures. Canned foods are usually considered to offer a particularly long shelf-life and durability. An understanding of their properties and influences on their durability is therefore of great importance in the industrial production, and this Brief offers a compact introduction to this topic. The authors focus on thermally-preserved foods. They explain that the right choice of thermal treatment method (e.g. pasteurisation, sterilisation) as well as process parameters (e.g. time, temperature) is additionally influenced by criteria such as pH, water content, the presence and concentration of fatty molecules, of calcium, etc. So-called ?survival curves? can help in determining the methodology of choice, and the Brief introduces the reader to this concept. The authors also address defects and failures. They introduce selected indicators, which can help identifying failures of the entire food/packaging system, and demonstrate how image and visual analysis can be applied in quality controls. The explanations and industrial production of canned foods are exemplified with the case of canned tomato sauces and beans. 410 0$aChemistry of Foods,$x2199-689X 606 $aFood?Biotechnology 606 $aMicrobiology 606 $aNutrition    606 $aPharmacology 606 $aAnalytical chemistry 606 $aFood Science$3https://scigraph.springernature.com/ontologies/product-market-codes/C15001 606 $aFood Microbiology$3https://scigraph.springernature.com/ontologies/product-market-codes/L23040 606 $aNutrition$3https://scigraph.springernature.com/ontologies/product-market-codes/C18000 606 $aPharmacology/Toxicology$3https://scigraph.springernature.com/ontologies/product-market-codes/B21007 606 $aAnalytical Chemistry$3https://scigraph.springernature.com/ontologies/product-market-codes/C11006 615 0$aFood?Biotechnology. 615 0$aMicrobiology. 615 0$aNutrition   . 615 0$aPharmacology. 615 0$aAnalytical chemistry. 615 14$aFood Science. 615 24$aFood Microbiology. 615 24$aNutrition. 615 24$aPharmacology/Toxicology. 615 24$aAnalytical Chemistry. 676 $a641.42 700 $aMontanari$b Angela$4aut$4http://id.loc.gov/vocabulary/relators/aut$0100774 702 $aBarone$b Caterina$4aut$4http://id.loc.gov/vocabulary/relators/aut 702 $aBarone$b Michele$4aut$4http://id.loc.gov/vocabulary/relators/aut 702 $aSantangelo$b Anna$4aut$4http://id.loc.gov/vocabulary/relators/aut 801 0$bMiAaPQ 801 1$bMiAaPQ 801 2$bMiAaPQ 906 $aBOOK 912 $a9910298601903321 996 $aThermal Treatments of Canned Foods$92510485 997 $aUNINA