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New Perspectives on Food Blanching 1st ed. 2017 [Hardback]

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  • Formāts: Hardback, 154 pages, height x width: 235x155 mm, weight: 474 g, 10 Illustrations, color; 39 Illustrations, black and white; XI, 154 p. 49 illus., 10 illus. in color., 1 Hardback
  • Izdošanas datums: 03-Jan-2017
  • Izdevniecība: Springer International Publishing AG
  • ISBN-10: 3319486640
  • ISBN-13: 9783319486642
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  • Cena: 46,91 €*
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New Perspectives on Food Blanching 1st ed. 2017Palielināt
  • Formāts: Hardback, 154 pages, height x width: 235x155 mm, weight: 474 g, 10 Illustrations, color; 39 Illustrations, black and white; XI, 154 p. 49 illus., 10 illus. in color., 1 Hardback
  • Izdošanas datums: 03-Jan-2017
  • Izdevniecība: Springer International Publishing AG
  • ISBN-10: 3319486640
  • ISBN-13: 9783319486642
Citas grāmatas par šo tēmu:
Permanent link: https://www.kriso.lv/db/9783319486642.html
Keywords:

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.

1 Introduction
1(6)
Felipe Richter Reis
2 Effect of Blanching on Food Physical, Chemical, and Sensory Quality
7(42)
Felipe Richter Reis
3 Effect of Blanching on Food Bioactive Compounds
49(12)
Bogdan Demczuk Junior
4 Use of Blanching to Reduce Antinutrients, Pesticides, and Microorganisms
61(34)
Joao Luiz Andreotti Dagostin
5 Blanching as an Acrylamide Mitigation Technique
95(28)
Joao Luiz Andreotti Dagostin
6 Impact of Blanching on the Performance of Subsequent Drying
123(14)
Felipe Richter Reis
7 Novel Blanching Techniques
137
Felipe Richter Reis
Felipe Richter Reis is a professor and researcher at the Instituto Federal do Paranį in Brazil. He has already published a book with Springer, "Vacuum Drying for Extending Food Shelf-Life".