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Smoke in Food Processing

Smoke in Food Processing

Hardcover

Technology & EngineeringGeneral Science

ISBN10: 1315897547
ISBN13: 9781315897547
Publisher: CRC Press
Published: Apr 16 2018
Pages: 168
Weight: 1.14
Height: 0.44 Width: 7.00 Depth: 10.00
Language: English
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.

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