Thermal Processing in Food Industries and Chemical Transformation
This chapter reviews thermal processes in the food industry—pasteurisation, sterilisation, UHT processes and others. It evaluates the effects on a chemical level and possible failures from a safety viewpoint and discusses in how far the effects can be pre
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Maria Micali Marco Fiorino Salvatore Parisi
The Chemistry of Thermal Food Processing Procedures 123
SpringerBriefs in Molecular Science Chemistry of Foods
Series editor Salvatore Parisi, Industrial Consultant, Palermo, Italy
The series Springer Briefs in Molecular Science: Chemistry of Foods presents compact topical volumes in the area of food chemistry. The series has a clear focus on the chemistry and chemical aspects of foods, topics such as the physics or biology of foods are not part of its scope. The Briefs volumes in the series aim at presenting chemical background information or an introduction and clear-cut overview on the chemistry related to specific topics in this area. Typical topics thus include: - Compound classes in foods - their chemistry and properties with respect to the foods (e.g. sugars, proteins, fats, minerals, …) - Contaminants and additives in foods - their chemistry and chemical transformations - Chemical analysis and monitoring of foods - Chemical transformations in foods, evolution and alterations of chemicals in foods, interactions between food and its packaging materials, chemical aspects of the food production processes - Chemistry and the food industry - from safety protocols to modern food production The treated subjects will particularly appeal to professionals and researchers concerned with food chemistry. Many volume topics address professionals and current problems in the food industry, but will also be interesting for readers generally concerned with the chemistry of foods. With the unique format and character of Springer Briefs (50 to 125 pages), the volumes are compact and easily digestible. Briefs allow authors to present their ideas and readers to absorb them with minimal time investment. Briefs will be published as part of Springer's eBook collection, with millions of users worldwide. In addition, Briefs will be available for individual print and electronic purchase. Briefs are characterized by fast, global electronic dissemination, standard publishing contracts, easy-to-use manuscript preparation and formatting guidelines, and expedited production schedules. Both solicited and unsolicited manuscripts focusing on food chemistry are considered for publication in this series.
More information about this series at http://www.springer.com/series/11853
Maria Micali Marco Fiorino Salvatore Parisi •
The Chemistry of Thermal Food Processing Procedures
123
Maria Micali Industrial Consultant Messina Italy
Salvatore Parisi Industrial Consultant Palermo Italy
Marco Fiorino Technical Consultant Siracusa Italy
ISSN 2191-5407 ISSN 2191-5415 (electronic) SpringerBriefs in Molecular Science ISSN 2199-689X ISSN 2199-7209 (electronic) Chemistry of Foods ISBN 978-3-319-42461-3 ISBN 978-3-319-42463-7 (eBook) DOI 10.1007/978-3-319-42463-7 Library of Congress Control Number: 2016945103 © The Author(s) 2016 This work is subject to copyright. All rights are reserved by the Publisher, whether the whole or part of the material is concerned, specifically the rights of translation, repr
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