New Perspectives on Food Blanching

by Felipe Richter Reis (Editor)

Overview

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.

Product Details

ISBN-13:	9783319486642
Publisher:	Springer International Publishing
Publication date:	12/26/2016
Edition description:	1st ed. 2017
Pages:	154
Product dimensions:	6.10(w) x 9.25(h) x (d)

About the Author

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".

Table of Contents

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