Thermal Treatments of Canned Foods, 1st ed. 2018 Chemistry of Foods Series
Auteurs : Montanari Angela, Barone Caterina, Barone Michele, Santangelo Anna
Caterina Barone is an experienced author in the field of food science and quality audits. She is an ISO 9001-auditor in different sectors, including also professional training services. Her recent works are focused on food packaging hygiene, chemical and technological features of cheeses and other prepared foods, dedicated BASIC software, and microbial toxins in different foods for human consumption.
Michele Barone is an experienced consultant working in the field of food science and technology, and also in restoration chemistry. His work in food science focus mainly on food packaging and correlated failures, and selected food products with a dedicated tradition (as for instance, the Mediterranean Diet). More recently, he has written about food traceability systems in the field of European cheese products.
Anna Santangelo is a food biotechnologist with a major focus on molecular biology, and she is currently working for Kentucky Fried Chicken (KFC) Italy as a New Product Development Specialist. Anna has previously conducted research at the Second University of Naples (Italy) and the University of East Anglia (United Kingdom), and she had also been involved in the Quality Ass
Describes chemical features of canned food products and the delicate interplay of properties and process parameters
Introduces ‘survival curves’ for choosing the suitable thermal treatment method
Highlights indicators, which can help identifying failures of the food/packaging system
Exemplifies all explanations with a case study of industrial canned food production
Date de parution : 02-2018
Ouvrage de 53 p.
15.5x23.5 cm
Disponible chez l'éditeur (délai d'approvisionnement : 15 jours).
Prix indicatif 52,74 €
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