Smoke in food processing Infodoc

Accueil

Adresse

Infodoc : Réseau des bibliothèques et centres de documentation d'AgroParisTech

France

contact

Array
(
    [TITRE] => <b>Type de document : </b>
    [TITRE_CLEAN] => Type de document
    [OPAC_SHOW] => 1
    [TYPE] => list
    [AFF] => Livre
    [ID] => 4
    [NAME] => cp_typdoc
    [DATATYPE] => integer
    [VALUES] => Array
        (
            [0] => 5
        )

)

Titre :	Smoke in food processing Ajouter au panier
Auteur(s) :	Joseph A. Maga
Type de document :	Livre
Sujets :	Bois ; Traitement thermique ; Aliments -- Saveur et odeur ; Aliments -- Texture ; Aliments -- Composition ; Antioxydants ; Aliments -- Couleur ; Santé ; Tabac ; Antibactériens ; Cellulose ; Lignine FUMEE ; HEMICELLULOSE
Résumé :	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.
Editeur(s) :	Boca Raton : CRC Press
Date de publication :	1988
Collection :	CRC revivals
Format :	1 vol. (160 p.) / ill. / 27 cm
Note(s) :	Bibliogr. Index
Table des matières :	Chapter 1 Wood Composition I. Introduction II. Cellulose III. Hemicellulose IV. Lignin V. Miscellaneous Compound Classes A. Volatile Oils B. Terpenes and Related Compounds C. Fatty Acids D. Carbohydrates E. Polyhydric Alcohols F. Nitrogen Compounds G. Phenolic Compounds H. Inorganic Constituents VI. Bark Composition VII. Hardwoods vs. Softwoods VIII. Heartwoods vs. Sapwo[...] Chapter 1 Wood Composition I. Introduction II. Cellulose III. Hemicellulose IV. Lignin V. Miscellaneous Compound Classes A. Volatile Oils B. Terpenes and Related Compounds C. Fatty Acids D. Carbohydrates E. Polyhydric Alcohols F. Nitrogen Compounds G. Phenolic Compounds H. Inorganic Constituents VI. Bark Composition VII. Hardwoods vs. Softwoods VIII. Heartwoods vs. Sapwood Chapter 2 Thermal Reactions of Wood I. Introduction II. Thermal Decomposition of Hemicellulose III. Thermal Decomposition of Cellulose IV. Thermal Decomposition of Lignin V. Combustion Chapter 3 Smoke Generation Technology I. Introduction II. Smoldering III. Friction IV. Wet Smoke V. Fluidization VI. Two Stage VII. Carbonization VIII. Hot vs. Cold Smoking IX. Electrostatic Smoking X. Miscellaneous Technologies A. Gas-Phase Smoke B. Closed Smoking C. Indirect Smoking D. Liquid Smoke Chapter 4 Flavor Chemistry of Wood Smoke I. Introduction II. Important Flavor Compound Classes A. Phenols 1. Sensory Properties 2. Formation Pathways B. Furans C. Carbonyls D. Others III. Wood Source IV. Generation Conditions A. Temperature B. Air C. Wood Moisture Content D. Wood Particle Size V. Smoking Procedure VI. Storage Chapter 5 Textural Changes in Smoked Foods I. Introduction II. Protein Interactions III. Smoke Source IV. pH and Water-Holding Capacity (WHC) A. pH B. WHC Chapter 6 The Nutritional Quality of Smoked Foods I. Introduction II. Amino Acid Composition A. Available Lysine B. Methionine III. Protein Digestibility IV. Protein Alteration V. Vitamins Chapter 7 The Antioxidative Properties of Wood Smoke I. Introduction II. Reactive Compounds III. Smoke Source Chapter 8 Smoke and Food Color I. Introduction II. Compounds Involved A. Carbonyls B. Phenols III. Reaction Mechanisms IV. Factors Influencing Rate of Color Formation A. Concentration of Reactants B. Temperature C. Moisture Level D. Method of Smoke Application V. Miscellaneous Methods of Smoke Coloring A. Steam-Generated Smoke B. Electrostatic Deposition C. Dyes D. Infrared Radiation Chapter 9 Antimicrobial Properties of Smoke I. Introduction II. Antibacterial Aspects Ill. Antifungal and Yeast Aspects Chapter 10 Potential Health Concerns Associated With Smoke I. Introduction II. Smoking Methods vs. PAH Concentration III. PAH in Wood Smoke IV. PAH in Foods V. Methods of PAH Analysis VI. PAH Metabolism VII. PAH Stability VIII. Nitrosamines IX. Toxicological Properties of Wood Smoke X. Mutagenic Properties of Wood Smoke Chapter 11 Tobacco Smoke I. Introduction II. The Tobacco Combustion Process III. Tobacco Forms IV. Major Tobacco Smoke Constituents V. Mainstream vs. Sidestream Tobacco Smoke
Langue(s) :	Anglais
Identifiant :	978-1-315-89754-7
Lien vers la notice :	https://infodoc.agroparistech.fr/index.php?lvl=notice_display&id=195360

Réserver

Exemplaires (1)

Localisation	Emplacement	Pôle	Section	Cote	Support	Disponibilité
Palaiseau		Vert	UV Procédés - Opérations unitaires -Technologies	UV3 MAG	Papier	Empruntable Disponible

Infodoc : Réseau des bibliothèques et centres de documentation d'AgroParisTech

Se connecter

Infodoc : Sciences, Techniques et Culture

Accueil

Sélection de la langue

Adresse

Exemplaires (1)