Please use this identifier to cite or link to this item: 192.168.6.56/handle/123456789/74610
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dc.contributor.authorMicali, Maria-
dc.contributor.authorFiorino, Marco-
dc.contributor.authorParisi, Salvatore-
dc.date.accessioned2019-07-01T06:27:52Z-
dc.date.available2019-07-01T06:27:52Z-
dc.date.issued2016-
dc.identifier.isbn978-3-319-42461-3-
dc.identifier.urihttp://10.6.20.12:80/handle/123456789/74610-
dc.descriptionThis chapter discusses briefly the connections between food degradation and correlated hygiene concerns on the one hand (reasons for food preservation), and available systems for the production of safe and legal food products on the other side (possible solutions). The reliable application of one or more of existing preservation and processing technologies—methods based on high or low temperatures; drying, salting, sugar addition and irradiation systems; the use of modified atmospheres; etc.—and the concomitant use of effective chemical additives may be helpful. However, the ‘technological treatment/chemical preservation’ two-binaries combination does not seem successful at present. Consequently, innovative technologies are also needed: these methods should be able to ensure the safety offood products and slow down degradation processes in foods and beverages, while preserving sensorial and nutritional properties.en
dc.languageenen
dc.language.isoenen_US
dc.publisherSpringer International Publishing AG Switzerlanden_US
dc.subjectFood Processing Proceduresen_US
dc.titleThe Chemistry of Thermal Food Processing Proceduresen_US
dc.typeBooken_US
Appears in Collections:Chemistry

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