Smoke in Food Processing (Hardcover) (ISBN-13: 9781315897547)

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.

Author: Joseph A. Maga
ISBN-10: 1315897547
ISBN-13: 9781315897547
Publisher: CRC Press
Language: English
Published: 04/16/2018
Pages: 168
Format: Hardcover
Weight: 1.14lbs
Size: 10.00h x 7.00w x 0.44d