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Reis, Felipe Richter

New Perspectives on Food Blanching

Reis, Felipe Richter - New Perspectives on Food Blanching, ebook

118,40€

Ebook, PDF with Adobe DRM
ISBN: 9783319486659
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Table of contents

1. Introduction
Felipe Richter Reis

2. Effect of Blanching on Food Physical, Chemical, and Sensory Quality
Felipe Richter Reis

3. Effect of Blanching on Food Bioactive Compounds
Bogdan Demczuk Junior

4. Use of Blanching to Reduce Antinutrients, Pesticides, and Microorganisms
João Luiz Andreotti Dagostin

5. Blanching as an Acrylamide Mitigation Technique
João Luiz Andreotti Dagostin

6. Impact of Blanching on the Performance of Subsequent Drying
Felipe Richter Reis

7. Novel Blanching Techniques
Felipe Richter Reis

Keywords: Chemistry, Food Science, Industrial Chemistry/Chemical Engineering, Quality Control, Reliability, Safety and Risk

Editor
Publisher
Springer
Publication year
2017
Language
en
Edition
1
Category
Natural Sciences
Format
Ebook
eISBN (PDF)
9783319486659
Printed ISBN
978-3-319-48664-2

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