New Perspectives on Food Blanching
Seiten
2017
|
1st ed. 2017
Springer International Publishing (Verlag)
978-3-319-48664-2 (ISBN)
Springer International Publishing (Verlag)
978-3-319-48664-2 (ISBN)
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.
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".
Conceptual Considerations.- Typical Applications of Conventional Blanching.- Novel Applications of Conventional Blanching.- Studies on Novel Blanching Technologies.
Erscheinungsdatum | 18.01.2017 |
---|---|
Zusatzinfo | XI, 154 p. 49 illus., 10 illus. in color. |
Verlagsort | Cham |
Sprache | englisch |
Maße | 155 x 235 mm |
Themenwelt | Naturwissenschaften ► Chemie ► Technische Chemie |
Technik ► Bauwesen | |
Technik ► Lebensmitteltechnologie | |
Technik ► Maschinenbau | |
Schlagworte | Chemistry • Chemistry and Materials Science • Food and beverage technology • Food blanching • food science • Hot water blanching • Industrial chemistry and chemical engineering • Industrial Chemistry/Chemical Engineering • Infrared blanching • Microwave blanching • Ohmic blanching • Quality Control, Reliability, Safety and Risk • Reliability Engineering • Steam blanching |
ISBN-10 | 3-319-48664-0 / 3319486640 |
ISBN-13 | 978-3-319-48664-2 / 9783319486642 |
Zustand | Neuware |
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