New Perspectives on Food Blanching

Herausgegeben:Richter Reis, Felipe

• Broschiertes Buch

Produktbeschreibung

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.

Produktdetails

• Verlag: Springer / Springer International Publishing / Springer, Berlin
• Artikelnr. des Verlages: 978-3-319-83989-9
• Softcover reprint of the original 1st ed. 2017
• Seitenzahl: 168
• Erscheinungstermin: 7. Juli 2018
• Englisch
• Abmessung: 235mm x 155mm x 10mm
• Gewicht: 266g
• ISBN-13: 9783319839899
• ISBN-10: 3319839896
• Artikelnr.: 53583264

Autorenporträt

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".

Inhaltsangabe

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