This book examines the use of high-pressure technology in food processing and preservation. The editors have assembled a respected list of contributors from both academia and industry to explore the fundamental aspects of this non-thermal treatment of foods, beginning with a section on the evolution of high-pressure processing. The second part of the book consists of chapters dealing with the effects of this treatment on the microbiology, food quality, and food structure of foods. The next section looks at how this processing technique affects shelf life, liquid and solid foods. Finally, the book addresses the specific processing aspects, equipment, and the regulatory issues involved with high-pressure treatment.
Ultra High Pressure Treatment of Foods
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Inside This Book
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First Sentence:
With few exceptions, foods lose quality at some rate or other following harvest, slaughter, or manufacture. Read the first page Key Phrases - Statistically Improbable Phrases (SIPs): (learn more)
numerical heat transfer model, modified thermodynamic equation, intact green beans, pressure processing system, enzyme inactivation kinetics, avocado polyphenoloxidase, high pressure processing, high hydrostatic pressure processing, pressure inactivation, high pressure treatment, pressure holding time, satsuma mandarin juice, combined high pressure, pressure pretreatment, broccoli juice, apparent specific heat, ovine milk, intensifier pumps, high pressure equipment, high pressure technology, pressure denaturation, high pressure research, starch dispersions, spore inactivation, specific heat peak Key Phrases - Capitalized Phrases (CAPs): (learn more)
Food Chem, Corrected Temperature, New York, Van Camp, Van Loey, John Libbey Eurotext, Leuven University Press, Elsevier Science, Food Microbiol, Food Prot, Food Technol, Pressure System-Alstom, Marcel Dekker, Kobe Steel, The Royal Society of Chemistry, Chemical Reactions Related, San-Ei Suppan, Food Hvdrocolloids, Blackie Academic, Dairy Res, Flow International, Food Res, Katholieke Universiteit Leuven, Dairy Sci, Food Biotechnol New!
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Front Cover | Table of Contents | First Pages | Index | Back Cover | Surprise Me!
With few exceptions, foods lose quality at some rate or other following harvest, slaughter, or manufacture. Read the first page Key Phrases - Statistically Improbable Phrases (SIPs): (learn more)
numerical heat transfer model, modified thermodynamic equation, intact green beans, pressure processing system, enzyme inactivation kinetics, avocado polyphenoloxidase, high pressure processing, high hydrostatic pressure processing, pressure inactivation, high pressure treatment, pressure holding time, satsuma mandarin juice, combined high pressure, pressure pretreatment, broccoli juice, apparent specific heat, ovine milk, intensifier pumps, high pressure equipment, high pressure technology, pressure denaturation, high pressure research, starch dispersions, spore inactivation, specific heat peak Key Phrases - Capitalized Phrases (CAPs): (learn more)
Food Chem, Corrected Temperature, New York, Van Camp, Van Loey, John Libbey Eurotext, Leuven University Press, Elsevier Science, Food Microbiol, Food Prot, Food Technol, Pressure System-Alstom, Marcel Dekker, Kobe Steel, The Royal Society of Chemistry, Chemical Reactions Related, San-Ei Suppan, Food Hvdrocolloids, Blackie Academic, Dairy Res, Flow International, Food Res, Katholieke Universiteit Leuven, Dairy Sci, Food Biotechnol New!
Books on Related Topics | Concordance | Text Stats Browse Sample Pages:
Front Cover | Table of Contents | First Pages | Index | Back Cover | Surprise Me!
Citations (learn more)
3
books
cite this book:
- Food Preservation Techniques (Woodhead Publishing Series in Food Science, Technology and Nutrition) by Peter Zeuthen on page 441, page 547, and page 550
- Functional Genetics of Industrial Yeasts (Topics in Current Genetics) by Johannes H. de Winde on page 293
- Advances in High Pressure Bioscience and Biotechnology II (v. 2) by Roland Winter on page 354
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