Smoke in Food Processing
“Smoke in Food Processing” by Joseph A. Maga, published by CRC Press LLC on April 13, 2018, is a comprehensive exploration of the chemistry and evolution of smoking as a food processing method. This 168-page book delves into how the composition of wood and food can significantly affect smoke composition, impacting the sensory, nutritional, antioxidative, and antimicrobial properties of smoked foods. The text provides a detailed examination of both the beneficial aspects and potential health concerns related to various woods and their smoke.
Readers will find an in-depth analysis of the science behind smoking, highlighting its historical significance and modern applications in food science and technology. The book addresses the intricate relationship between smoking techniques and the resulting qualities of food, making it a valuable resource for those interested in the life sciences and food processing. With its focus on both the advantages and risks associated with smoking, this edition serves as an informative guide for professionals and enthusiasts alike.
Official synopsis Publisher
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.
Publisher
Topics
FAQ
What is “Smoke in Food Processing” about?
Who is the author of “Smoke in Food Processing”?
When was “Smoke in Food Processing” published?
What is the ISBN for “Smoke in Food Processing”?
What are the book details (language, pages, edition)?
