By A. Rutkowski

ISBN-10: 0080220029

ISBN-13: 9780080220024

Advances in Smoking of Foods covers the plenary lectures awarded on the overseas Symposium on Advances in Smoking of meals, held in Warsaw, Poland, on September 8-10, 1976. The ebook makes a speciality of the techniques occupied with the smoke curing of meals, in addition to at the research of the creation of smoke and compounds present in it.

The compilation first bargains info at the phenomena of caliber within the smoke curing approach, together with the background, experiences, and advances of the method. The ebook then evaluates the actual and chemical approaches occupied with the construction and alertness of smoke. The procedures thought of within the creation of smoke from wood fabrics are underscored.

The textual content offers an research of smoke and smoked nutrients, in which it truly is posed that wooden smoke consists of compounds shaped by means of the pyrolysis of wooden materials equivalent to cellulose, hemicellulose, and lignin. Polycyclic hydrocarbons and phenolic compounds are mentioned. The publication additionally explains the contributions of smoke compounds to sensory, bacteriostatic, and antioxidative results in smoked meals; proof and laws concerning polycyclic fragrant hydrocarbons in smoked meals; and ideas in expertise and layout of equipment for creation and alertness of smoke within the nutrients industry.

The choice is a crucial resource of data for readers eager to learn the smoke curing of meals.

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


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