Thermal Treatments of Canned Foods
This Brief describes the chemical features of canned food products and gives background information on the technology of canning foods. It explains how canned foods are different from other packaged foods, and illustrates and discusses their unique proper
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Angela Montanari Caterina Barone Michele Barone Anna Santangelo
Thermal Treatments of Canned Foods
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
Angela Montanari Caterina Barone Michele Barone Anna Santangelo •
•
Thermal Treatments of Canned Foods
123
Angela Montanari Stazione Sperimentale per L’Industria delle Conserve Alimentari, Food Packaging Parma Italy
Michele Barone Associazione ‘Componiamo il Futuro’ (CO.I.F.) Palermo Italy
Caterina Barone Associazione ‘Componiamo il Futuro’ (CO.I.F.) Palermo Italy
Anna Santangelo Food Technologist San Marco Evangelista, Caserta Italy
ISSN 2191-5407 ISSN 2191-5415 (electronic) SpringerBriefs in Molecular Science ISSN 2199-689X ISSN 2199-7209 (electronic) Chemistry of Foods ISBN 978-3-319-74131-4 ISBN 978-3-319-74132-1 (eBook) https://doi.org/10.1007/978-3-319-74132-1 Library of Congress Control Number: 201796
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