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The Chemistry of Thermal Food Processing Procedures
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 preservatio...
| Main Authors: | , , |
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| Corporate Author: | |
| Format: | e-Book |
| Language: | English |
| Published: |
Cham :
Springer International Publishing :
2016.
Imprint: Springer, |
| Edition: | 1st ed. 2016. |
| Series: | Chemistry of Foods,
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| Subjects: | |
| Online Access: | Full-text access |
Table of Contents:
- 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.