Overview
- Compiles the current state of the art on blanching effects in a single text
- Presents blanching from the product quality viewpoint
- Aims to popularize blanching in industries as well as in homes
- Includes supplementary material: sn.pub/extras
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Table of contents (7 chapters)
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Front Matter
Keywords
About this book
This book provides information on the advances in blanching and its effect on food. The author presents the concepts involved in old and novel blanching processes, the typical effects of blanching and the studies on novel blanching technologies.
Editors and Affiliations
About the editor
Bibliographic Information
Book Title: New Perspectives on Food Blanching
Editors: Felipe Richter Reis
DOI: https://doi.org/10.1007/978-3-319-48665-9
Publisher: Springer Cham
eBook Packages: Chemistry and Materials Science, Chemistry and Material Science (R0)
Copyright Information: Springer International Publishing AG 2017
Hardcover ISBN: 978-3-319-48664-2Published: 03 January 2017
Softcover ISBN: 978-3-319-83989-9Published: 07 July 2018
eBook ISBN: 978-3-319-48665-9Published: 26 December 2016
Edition Number: 1
Number of Pages: XI, 154
Number of Illustrations: 39 b/w illustrations, 10 illustrations in colour
Topics: Food Science, Industrial Chemistry/Chemical Engineering, Quality Control, Reliability, Safety and Risk