New Perspectives on Food Blanching

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. 

Sommario

Conceptual Considerations.- Typical Applications of Conventional Blanching.- Novel Applications of Conventional Blanching.- Studies on Novel Blanching Technologies.

Info autore

Felipe Richter Reis is a professor and researcher at the Instituto Federal do Paraná in Brazil. He has already published a book with Springer, "Vacuum Drying for Extending Food Shelf-Life".

Riassunto

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. 

Dettagli sul prodotto

• Con la collaborazione di: Felip Richter Reis (Editore), Felipe Richter Reis (Editore)
• Editore: Springer, Berlin
• Lingue: Inglese
• Formato: Tascabile
• Pubblicazione: 01.01.2018
• EAN: 9783319839899
• ISBN: 978-3-31-983989-9
• Pagine: 154
• Dimensioni: 156 mm x 11 mm x 237 mm
• Peso: 266 g
• Illustrazioni: XI, 154 p. 49 illus., 10 illus. in color.
• Categorie: Scienze naturali, medicina, informatica, tecnica > Tecnica > Tecnica chimica; B, Chemistry and Materials Science, quality control, Industrial and Production Engineering, Food Science, Chemical Engineering, Industrial Chemistry, reliability, Food—Biotechnology, Industrial safety, Quality Control, Reliability, Safety and Risk, Reliability engineering, Industrial chemistry & chemical engineering, Industrial Chemistry/Chemical Engineering