New Perspectives on Food Blanching
(Sprache: Englisch)
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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Klappentext zu „New Perspectives on Food Blanching “
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.
Inhaltsverzeichnis zu „New Perspectives on Food Blanching “
Conceptual Considerations.- Typical Applications of Conventional Blanching.- Novel Applications of Conventional Blanching.- Studies on Novel Blanching Technologies.Autoren-Porträt
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".
Bibliographische Angaben
- 2017, 1st ed. 2017, XI, 154 Seiten, 10 farbige Abbildungen, Maße: 16 x 24,1 cm, Gebunden, Englisch
- Herausgegeben: Felipe Richter Reis
- Verlag: Springer, Berlin
- ISBN-10: 3319486640
- ISBN-13: 9783319486642
- Erscheinungsdatum: 03.01.2017
Sprache:
Englisch
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