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Doona, Christopher J.

High Pressure Processing of Foods

Doona, Christopher J. - High Pressure Processing of Foods, ebook

178,60€

Ebook, PDF with Adobe DRM
ISBN: 9780470376317
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Printing30 pages with an additional page accrued every day, capped at 30 pages
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In High Pressure Processing of Foods, an array of international experts interrelate leading scientific advancements that use molecular biology techniques to explore the biochemical mechanisms of spore germination and inactivation by high pressure; investigate the inactivation of different spore species as functions of processing parameters such as pressure, temperature, time, food matrix, and the presence of anti-microbials; propose predictive mathematical models for predicting spore inactivation in foods treated with HPP; address commercial aspects of high pressure processing that include the high pressure equipment and packaging used to achieve the sterilization of bacterial spores in foods; and provide an assessment of the quality of food products preserved by HPP. High Pressure Processing of Foods is the landmark resource on the mechanisms and predictive modeling of bacterial spore inactivation by HPP.

Keywords: TECHNOLOGY & ENGINEERING / Food Science TEC012000

Author(s)
 
Publisher
John Wiley and Sons, Inc.
Publication year
2008
Language
en
Edition
1
Series
Institute of Food Technologists Series
Categories
Gardening, Agriculture, Forestry
 
Technology, Energy, Traffic
Format
Ebook
eISBN (PDF)
9780470376317
Printed ISBN
9780813809441

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