Advances in Smoking of Foods
eBook - PDF

Advances in Smoking of Foods

Plenary Lectures Presented at the International Symposium on Advances in Smoking of Foods, Warsaw, Poland, 8 - 10 September, 1976

  1. 79 pages
  2. English
  3. PDF
  4. Available on iOS & Android
eBook - PDF

Advances in Smoking of Foods

Plenary Lectures Presented at the International Symposium on Advances in Smoking of Foods, Warsaw, Poland, 8 - 10 September, 1976

Book details
Table of contents
Citations

About This Book

Advances in Smoking of Foods covers the plenary lectures presented at the International Symposium on Advances in Smoking of Foods, held in Warsaw, Poland, on September 8-10, 1976. The book focuses on the processes involved in the smoke curing of foods, as well as on the analysis of the production of smoke and compounds found in it.

The compilation first offers information on the phenomena of quality in the smoke curing process, including the history, reviews, and advances of the process. The book then evaluates the physical and chemical processes involved in the production and application of smoke. The processes considered in the production of smoke from wooden materials are underscored.

The text presents an analysis of smoke and smoked food, wherein it is posed that wood smoke is composed of compounds formed by the pyrolysis of wood constituents such as cellulose, hemicellulose, and lignin. Polycyclic hydrocarbons and phenolic compounds are discussed. The book also explains the contributions of smoke compounds to sensory, bacteriostatic, and antioxidative effects in smoked foods; facts and legislation regarding polycyclic aromatic hydrocarbons in smoked foods; and concepts in technology and design of machinery for production and application of smoke in the food industry.

The selection is a vital source of information for readers wanting to study the smoke curing of foods.

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Yes, you can access Advances in Smoking of Foods by A. Rutkowski, A. Rutkowski in PDF and/or ePUB format, as well as other popular books in Art & Culinary Arts. We have over one million books available in our catalogue for you to explore.

Information

Publisher
Pergamon
Year
2013
ISBN
9781483160245
Topic
Art
Subtopic
Culinary Arts

Table of contents

  1. Front Cover
  2. Advances in Smoking of Foods
  3. Copyright Page
  4. Table of Contents
  5. CHAPTER 1. THE PHENOMENA OF QUALITY IN THE SMOKE CURING PROCESS
  6. CHAPTER 2. PHYSICAL AND CHEMICAL PROCESSES INVOLVED IN THE PRODUCTION AND APPLICATION OF SMOKE
  7. ANALYSIS OF SMOKE AND SMOKED FOOD
  8. CHAPTER 4. CONTRIBUTION OF SMOKE COMPOUNDS TO SENSORY, BACTERIOSTATIC ANTIOXIDATIVE EFFECTS IN SMOKED FOODS
  9. CHAPTER 5. SOME FACTS AND LEGISLATION CONCERNING POLYCYCLIC AROMATIC HYDROCARBONS IN SMOKED FOODS
  10. CHAPTER 6. NOVEL CONCEPTS IN TECHNOLOGY AND DESIGN OF MACHINERY FOR PRODUCTION AND APPLICATION OF SMOKE IN THE FOOD INDUSTRY