Smoke in Food Processing

Joseph A. Maga (Autor)

Buch | Hardcover

168 Seiten

2018
CRC Press (Verlag)
978-1-315-89754-7 (ISBN)

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Smoking was one of the first forms of food processing, and through the centuries the chemistry of smoke has slowly evolved.It is now known that wood and food composition can significantly influence smoke composition, as well as the resulting textual, sensory, nutritional, antioxidative, and antimicrobial properties of the smoked food.Aside from beneficial properties, one must also consider potential health concerns associated with certain woods and their resulting smoke.

Joseph A. Maga

1. Wood Composition 2. Thermal Reactions of Wood 3. Smoke Generation Technology 4. Flavor Chemistry of Wood Smoke 5. Textural Changes in Smoked Foods 6. The Nutritional Quality of Smoked Foods 7. The Antioxidative Properties of Wood Smoke 8. Smoke and Food Color 9. Antimicrobial Properties of Smoke 10. Potentail Health Concerns Associated With Smoke 11. Tobacco Smoke

Erscheinungsdatum	29.06.2018
Verlagsort	London
Sprache	englisch
Maße	178 x 254 mm
Gewicht	470 g
Themenwelt	Technik ► Lebensmitteltechnologie
ISBN-10	1-315-89754-7 / 1315897547
ISBN-13	978-1-315-89754-7 / 9781315897547
Zustand	Neuware