2009, ISBN: 6130208162, Lieferbar binnen 4-6 Wochen Shipping costs:Versandkostenfrei innerhalb der BRD

Internationaler Buchtitel. In englischer Sprache. Verlag: Alphascript Publishing, Paperback, 96 Seiten, L=220mm, B=150mm, H=6mm, Gew.=159gr, [GR: 16890 - HC/Technik/Sonstiges], Kartoniert… More...

Internationaler Buchtitel. In englischer Sprache. Verlag: Alphascript Publishing, Paperback, 96 Seiten, L=220mm, B=150mm, H=6mm, Gew.=159gr, [GR: 16890 - HC/Technik/Sonstiges], Kartoniert/Broschiert, Klappentext: Food preservation is the process of treating and handling food to stop or greatly slow down spoilage (loss of quality, edibility or nutritive value) caused or accelerated by micro-organisms. Some methods, however, use benign bacteria, yeasts or fungi to add specific qualities and to preserve food (e.g., cheese, wine). Maintaining or creating nutritional value, texture and flavour is important in preserving its value as food. This is culturally dependent, as what qualifies as food fit for humans in one culture may not qualify in another culture. Preservation usually involves preventing the growth of bacteria, fungi, and other micro-organisms, as well as regarding the oxidation of fats which cause rancidity. It also includes processes to inhibit natural ageing and discolouration that can occur during food preparation such as the enzymatic browning reaction in apples which causes browning when apples are cut. Some preservation methods require the food to be sealed after treatment to prevent recontamination with microbes; others, such as drying, allow food to be stored without any special containment for long periods. Food preservation is the process of treating and handling food to stop or greatly slow down spoilage (loss of quality, edibility or nutritive value) caused or accelerated by micro-organisms. Some methods, however, use benign bacteria, yeasts or fungi to add specific qualities and to preserve food (e.g., cheese, wine). Maintaining or creating nutritional value, texture and flavour is important in preserving its value as food. This is culturally dependent, as what qualifies as food fit for humans in one culture may not qualify in another culture. Preservation usually involves preventing the growth of bacteria, fungi, and other micro-organisms, as well as regarding the oxidation of fats which cause rancidity. It also includes processes to inhibit natural ageing and discolouration that can occur during food preparation such as the enzymatic browning reaction in apples which causes browning when apples are cut. Some preservation methods require the food to be sealed after treatment to prevent recontamination with microbes; others, such as drying, allow food to be stored without any special containment for long periods.<

ISBN: 9786130208165

[ED: Softcover], [PU: Alphascript Publishing], Food preservation is the process of treating and handling food to stop or greatly slow down spoilage (loss of quality, edibility or nutritiv… More...

[ED: Softcover], [PU: Alphascript Publishing], Food preservation is the process of treating and handling food to stop or greatly slow down spoilage (loss of quality, edibility or nutritive value) caused or accelerated by micro-organisms. Some methods, however, use benign bacteria, yeasts or fungi to add specific qualities and to preserve food (e.g., cheese, wine). Maintaining or creating nutritional value, texture and flavour is important in preserving its value as food. This is culturally dependent, as what qualifies as food fit for humans in one culture may not qualify in another culture. Preservation usually involves preventing the growth of bacteria, fungi, and other micro-organisms, as well as regarding the oxidation of fats which cause rancidity. It also includes processes to inhibit natural ageing and discolouration that can occur during food preparation such as the enzymatic browning reaction in apples which causes browning when apples are cut. Some preservation methods require the food to be sealed after treatment to prevent recontamination with microbes others, such as drying, allow food to be stored without any special containment for long periods.Versandfertig in 3-5 Tagen, [SC: 0.00]<

2009, ISBN: 6130208162

Kartoniert / Broschiert, mit Schutzumschlag neu, [PU:Alphascript Publishing]