CRC - KE60971
Smoke in Food Processing
active, Most Current
| Organization: | CRC |
| Publication Date: | 6 February 2018 |
| Status: | active |
| Page Count: | 169 |
scope:
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.
Document History
KE60971
February 6, 2018
Smoke in Food Processing
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...