3. Heat treatment technologies
3.1 Current thermal technologies
Heat treatment is the most widely used alternative, enabling food powder producers to avoid the systematic labelling of ionizing treatments, which scare off consumers. What's more, heat treatments can also reduce the enzymatic activities responsible for much of the degradation in foodstuffs (lipase and peroxidase activities are most often used as indicators). In some cases, heat treatment even improves flavour by promoting the release of anise-aldehyde in fennel, anethol in aniseed and β-pinene in black pepper
However, when heat treatment is used, if the temperature is too high or maintained for too long,...
Exclusive to subscribers. 97% yet to be discovered!
Already subscribed? Log in!
Heat treatment technologies
Athermal treatments
Article included in this offer
"Food industry"
(
270 articles
)
Updated and enriched with articles validated by our scientific committees
A set of exclusive tools to complement the resources
Contacts Authors
Frédéric FINE – CTCPA [email protected]
Patrick GERVAIS – ENSBANA – University of Burgundy [email protected]
Exclusive to subscribers. 97% yet to be discovered!
Already subscribed? Log in!
