1st Edition

Smoke in Food Processing

ISBN 9781315897547
Published April 16, 2018 by CRC Press
168 Pages

USD $160.00

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Book Description

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.

Table of Contents

1. Wood Composition 2. Thermal Reactions of Wood 3. Smoke Generation Technology 4. Flavor Chemistry of Wood Smoke 5. Textural Changes in Smoked Foods 6. The Nutritional Quality of Smoked Foods 7. The Antioxidative Properties of Wood Smoke 8. Smoke and Food Color 9. Antimicrobial Properties of Smoke 10. Potentail Health Concerns Associated With Smoke 11. Tobacco Smoke

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