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.

chapter 1|27 pages

Wood Composition

chapter 2|9 pages

Thermal Reactions of Wood

chapter 3|10 pages

Smoke Generation Technology

chapter 4|40 pages

Flavor Chemistry of Wood Smoke

chapter 5|3 pages

Textural Changes in Smoked Foods

chapter 6|5 pages

The Nutritional Quality of Smoked Foods

chapter 8|4 pages

Smoke and Food Color

chapter 9|5 pages

Antimicrobial Properties of Smoke

chapter 11|10 pages

Tobacco Smoke