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New Perspectives on Food Blanching Softcover reprint of the original 1st ed. 2017 [Pehme köide]

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  • Formaat: Paperback / softback, 154 pages, kõrgus x laius: 235x155 mm, kaal: 454 g, 10 Illustrations, color; 39 Illustrations, black and white; XI, 154 p. 49 illus., 10 illus. in color., 1 Paperback / softback
  • Ilmumisaeg: 07-Jul-2018
  • Kirjastus: Springer International Publishing AG
  • ISBN-10: 3319839896
  • ISBN-13: 9783319839899
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New Perspectives on Food Blanching Softcover reprint of the original 1st ed. 2017Suurem pilt
  • Formaat: Paperback / softback, 154 pages, kõrgus x laius: 235x155 mm, kaal: 454 g, 10 Illustrations, color; 39 Illustrations, black and white; XI, 154 p. 49 illus., 10 illus. in color., 1 Paperback / softback
  • Ilmumisaeg: 07-Jul-2018
  • Kirjastus: Springer International Publishing AG
  • ISBN-10: 3319839896
  • ISBN-13: 9783319839899
Teised raamatud teemal:
Püsilink: https://www.kriso.ee/db/9783319839899.html

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. 

Conceptual Considerations.- Typical Applications of Conventional Blanching.- Novel Applications of Conventional Blanching.- Studies on Novel Blanching Technologies.

Felipe Richter Reis is a professor and researcher at the Instituto Federal do Paraná in Brazil. He has already published a book with Springer, "Vacuum Drying for Extending Food Shelf-Life".