Advances in Smoking of Foods - 1st Edition - ISBN: 9780080220024, 9781483160245

Advances in Smoking of Foods

1st Edition

Plenary Lectures Presented at the International Symposium on Advances in Smoking of Foods, Warsaw, Poland, 8 - 10 September, 1976

Editors: A. Rutkowski
eBook ISBN: 9781483160245
Imprint: Pergamon
Published Date: 1st January 1978
Page Count: 79
Sales tax will be calculated at check-out Price includes VAT/GST
25% off
25% off
25% off
25% off
25% off
20% off
20% off
25% off
25% off
25% off
25% off
25% off
20% off
20% off
25% off
25% off
25% off
25% off
25% off
20% off
20% off
24.95
18.71
18.71
18.71
18.71
18.71
19.96
19.96
19.99
14.99
14.99
14.99
14.99
14.99
15.99
15.99
31.95
23.96
23.96
23.96
23.96
23.96
25.56
25.56
Unavailable
Price includes VAT/GST
× DRM-Free

Easy - Download and start reading immediately. There’s no activation process to access eBooks; all eBooks are fully searchable, and enabled for copying, pasting, and printing.

Flexible - Read on multiple operating systems and devices. Easily read eBooks on smart phones, computers, or any eBook readers, including Kindle.

Open - Buy once, receive and download all available eBook formats, including PDF, EPUB, and Mobi (for Kindle).

Institutional Access

Secure Checkout

Personal information is secured with SSL technology.

Free Shipping

Free global shipping
No minimum order.

Description

Advances in Smoking of Foods covers the plenary lectures presented at the International Symposium on Advances in Smoking of Foods, held in Warsaw, Poland, on September 8-10, 1976. The book focuses on the processes involved in the smoke curing of foods, as well as on the analysis of the production of smoke and compounds found in it.

The compilation first offers information on the phenomena of quality in the smoke curing process, including the history, reviews, and advances of the process. The book then evaluates the physical and chemical processes involved in the production and application of smoke. The processes considered in the production of smoke from wooden materials are underscored.

The text presents an analysis of smoke and smoked food, wherein it is posed that wood smoke is composed of compounds formed by the pyrolysis of wood constituents such as cellulose, hemicellulose, and lignin. Polycyclic hydrocarbons and phenolic compounds are discussed. The book also explains the contributions of smoke compounds to sensory, bacteriostatic, and antioxidative effects in smoked foods; facts and legislation regarding polycyclic aromatic hydrocarbons in smoked foods; and concepts in technology and design of machinery for production and application of smoke in the food industry.

The selection is a vital source of information for readers wanting to study the smoke curing of foods.

Table of Contents


Contents

The Phenomena of Quality in the Smoke Curing Process 1629

Physical and Chemical Processes involved in the Production and Application of Smoke

Analysis of Smoke and Smoked Foods

Contribution of Smoke Compounds To Sensory, Bacteriostatic and Antioxidative Effects in Smoked Foods

Some Facts and Legislation Concerning Polycyclic Aromatic Hydrocarbons in Smoked Foods

Novel Concepts in Technology and Design of Machinery for Production and Application of Smoke in the Food industry


Details

No. of pages:
79
Language:
English
Copyright:
© Pergamon 1978
Published:
Imprint:
Pergamon
eBook ISBN:
9781483160245

About the Editor

A. Rutkowski

Ratings and Reviews