Name: Non-Thermal and Minimal Food Processing Technologies
SKU: 69251260
Price: 1846.00 TWD
Availability: InStock
Author: Amna Saeed;Shahid Masood;Alim Un Nisa
ISBN: 9786630437591

portada Non-Thermal and Minimal Food Processing Technologies

Non-Thermal and Minimal Food Processing Technologies

Type

Physical Book

Publisher

LAP LAMBERT Academic Publishing

Author

Amna Saeed;Shahid Masood;Alim Un Nisa

Language

English

Pages

ISBN13

9786630437591

Non-Thermal and Minimal Food Processing Technologies

Amna Saeed;Shahid Masood;Alim Un Nisa (Author) · LAP LAMBERT Academic Publishing · Physical Book

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Synopsis "Non-Thermal and Minimal Food Processing Technologies"

Food processing exists to solve one basic problem: raw food left to itself will spoil. Microorganisms multiply, indigenous enzymes keep on working, chemical reactions like oxidation and browning proceed unchecked, degrading safety, quality and nutritional value. For most of the twentieth century this problem was solved largely by heat. The principle of heating food to a temperature high enough to kill pathogenic and spoilage microorganisms and to inactivate deteriorative enzymes underlies pasteurization, sterilization, blanching, canning and retorting. Thermal processing is a reliable, well-understood and inexpensive process and remains the backbone of the global food supply.Heat, however, is destructive of more than micro-organisms. Vitamin C, thiamine and folate are heat-labile; proteins denature and lose functional properties such as gelling and emulsification; pigments like chlorophyll and anthocyanins degrade; and volatile aroma compounds are lost or changed into cooked, caramelized notes, which are very different from the fresh product.