Smoke in Food Processing

by Joseph A. Maga

Overview

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.

Product Details

ISBN-13:	9781315897547
Publisher:	Taylor & Francis
Publication date:	04/16/2018
Pages:	168
Product dimensions:	7.00(w) x 10.00(h) x (d)

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

Editorial Reviews

Maga (food science, Colorado State U.) reviews such issues as the composition and flavor chemistry of wood and its resulting smoke, along with the various techniques of commerical smoke generation, including liquid smoke. The relative merits of wood source to the flavor, texture, and color of smoked foods, and the preservative actions of wood smoke, including its antioxidative and antimicrobial properties are highlighted. Carcinogenicity is scarcely touched. Tobacco smoke is treated in the last chapter. Annotation c. Book News, Inc., Portland, OR (booknews.com)

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