Joseph A. Maga
Smoke in Food Processing
Gebonden Engels 2018 1e druk 9781315897547Levertijd ongeveer 11 werkdagen
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Samenvatting
Smoking was one of the first forms of food processing, and through the centuries the chemistry of smoke has slowly evolved.It is now known that wood and food composition can significantly influence smoke composition, as well as the resulting textual, sensory, nutritional, antioxidative, and antimicrobial properties of the smoked food.Aside from beneficial properties, one must also consider potential health concerns associated with certain woods and their resulting smoke.
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