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Smoke in Food Processing

By: Joseph A. Maga

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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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174

Publisher

CRC Press

Published Date

ISBN 10

1351093541

ISBN 13

9781351093545

Food Additive Toxicology

By: Joseph A. Maga,Anthony Y. Tu

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Food Additive Toxicology

By: Joseph A. Maga,Anthony Y. Tu

Provides both historical information and the latest toxicological data on various classes of food additives--examining the production, application, and safety of numerous compounds used to enhance and preserve the quality of foods.

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554

Publisher

CRC Press

Published Date

ISBN 10

1040290507

ISBN 13

9781040290507

Book's by Joseph A. Maga

Smoke in Food Processing

Smoke in Food Processing

Food Additive Toxicology

Food Additive Toxicology

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