Smoke in Food Processing

Nonfiction, Science & Nature, Technology, Food Industry & Science
Cover of the book Smoke in Food Processing by Joseph A. Maga, CRC Press
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Author: Joseph A. Maga ISBN: 9781351093545
Publisher: CRC Press Publication: February 6, 2018
Imprint: CRC Press Language: English
Author: Joseph A. Maga
ISBN: 9781351093545
Publisher: CRC Press
Publication: February 6, 2018
Imprint: CRC Press
Language: English

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.

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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.

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