High Pressure Processing of Food: Principles, Technology and Applications (1st ed. 2016) (Food Engineering Series)

Synopsis

High pressure processing technology has been adopted worldwide at the industrial level to preserve a wide variety of food products without using heat or chemical preservatives. High Pressure Processing: Technology Principles and Applications will review the basic technology principles and process parameters that govern microbial safety and product quality, an essential requirement for industrial application. This book will be of interest to scientists in the food industry, in particular to those involved in the processing of products such as meat, fish, fruits, and vegetables. The book will be equally important to food microbiologists and processing specialists in both the government and food industry. Moreover, it will be a valuable reference for authorities involved in the import and export of high pressure treated food products. Finally, this update on the science and technology of high pressure processing will be helpful to all academic, industrial, local, and state educators in their educational efforts, as well as a great resource for graduate students interested in learning about state-of-the-art technology in food engineering.

Copyright:

2016

Book Details

Book Quality:

Publisher Quality

ISBN-13:

9781493932344

Related ISBNs:

9781493932337

Publisher:

Springer New York

Date of Addition:

08/19/19

Copyrighted By:

Springer New York, New York, NY

Adult content:

No

Language:

English

Has Image Descriptions:

No

Categories:

Nonfiction, Technology

Submitted By:

Bookshare Staff

Usage Restrictions:

This is a copyrighted book.

Edited by:

V.M. Balasubramaniam

Edited by:

Gustavo V. Barbosa-Cánovas

Edited by:

Huub Lelieveld