Download The Chemistry of Thermal Food Processing Procedures by Maria Micali, Marco Fiorino, Salvatore Parisi PDF

By Maria Micali, Marco Fiorino, Salvatore Parisi

This short studies thermal approaches within the nutrition – pasteurization, sterilization, UHT tactics, and others. It evaluates the consequences on a chemical point and attainable disasters from a security perspective, and discusses in how some distance the results will be envisioned. moreover, historic maintenance strategies – smoking, addition of ordinary ingredients, irradiation, and so forth. – are in comparison with present commercial structures, like fermentation, irradiation, addition of food-grade chemical substances. The short severely discusses garage protocols – cooling, freezing, and so on. – and packing structures (modified surroundings know-how, energetic and clever packaging). Can undesired chemical results at the nutrition items be anticipated? This short elucidates in this vital query. On that foundation, new demanding situations, that at the moment come up within the nutrition quarter, will be approached.

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The Chemistry of Thermal Food Processing Procedures

This short stories thermal approaches within the foodstuff – pasteurization, sterilization, UHT tactics, and others. It evaluates the consequences on a chemical point and attainable mess ups from a security standpoint, and discusses in how a long way the consequences will be expected. moreover, old maintenance options – smoking, addition of ordinary ingredients, irradiation, and so on.

Extra resources for The Chemistry of Thermal Food Processing Procedures

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1080/01495728308963073 Ercolini D, Russo F, Torrieri E, Masi P, Villani F (2006a) Changes in the spoilage-related microbiota of beef during refrigerated storage under different packaging conditions. Appl Environ Microbiol 72(7):4663–4671. 00468-06 Ercolini D, La Storia A, Villani F, Mauriello G (2006b) Effect of a bacteriocin-activated polyethylene film on Listeriamonocytogenes as evaluated by viable staining and epifluorescence microscopy. J Appl Microbiol 100(4):765–772. x Farouk MM, Wieliczko KJ, Merts I (2004) Ultra-fast freezing and low storage temperatures are not necessary to maintain the functional properties of manufacturing beef.

3 Non-thermal Food Preservation Methods 23 methods aim at modifying shelf life values of foods by means of the controlled variation of inner atmosphere; on the contrary, vacuum packaging techniques aim at inhibiting the development of microbial spreading and chemical–physical reactions based on the necessary presence of oxygen. 1 CAS Systems: General Features Because of the effect of oxygen on processed and fresh foods (Sect. 2), another preservation system—controlled atmosphere storage (CAS)—can be considered into large-scale food warehouses in synergy with refrigeration procedures.

1007/978-1-4615-2163-1_4 International Dairy Foods Association (2006) Pasteurization. org/news-views/ media-kits/milk/pasteurization. Accessed 27 Apr 2016 Larousse J (1991) Evolution technologique de l’appertisation et de la pasteurisation des fruits et legumes. Ind Aliment Agric 108(6):475–478 Li B, Sun DW (2002) Novel methods for rapid freezing and thawing of foods–a review. J Food Eng 54(3):175–182. 1016/S0260-8774(01)00209-6 Lucarini M, Saccani G, D’Evoli L, Tufi S, Aguzzi A, Gabrielli P, Marletta L, Lombardi-Boccia G (2013) Micronutrients in Italian ham: a survey of traditional products.

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