New Perspectives on Food Blanching

en Limba Engleză Hardback – 3 ian 2017

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.

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Specificații

ISBN-13: 9783319486642
ISBN-10: 3319486640
Pagini: 154
Ilustrații: XI, 154 p. 49 illus., 10 illus. in color.
Dimensiuni: 155 x 235 x 17 mm
Greutate: 0.41 kg
Ediția:1st ed. 2017
Editura: Springer International Publishing
Colecția Springer
Locul publicării:Cham, Switzerland

Cuprins

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

Notă biografică

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".

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Caracteristici

Compiles the current state of the art on blanching effects in a single text Presents blanching from the product quality viewpoint Aims to popularize blanching in industries as well as in homes Includes supplementary material: sn.pub/extras

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