Smoke in Food Processing

"Smoke in food processing" by Maga, Joseph A, published by CRC Press. 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. Read more... Abstract: 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 Book details: published 2018. Order now on BookShops.in with fast, reliable delivery across India.