High Pressure Processing of Foods (Institute of Food Technologists Series #12)
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- Synopsis
- 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.
- Copyright:
- 2007
Book Details
- Book Quality:
- Publisher Quality
- Book Size:
- 272 Pages
- ISBN-13:
- 9780470376317
- Related ISBNs:
- 9780470376409, 9780813809441
- Publisher:
- Wiley
- Date of Addition:
- 11/27/19
- Copyrighted By:
- N/A
- 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:
- Christopher J. Doona
- Edited by:
- Florence E. Feeherry
- Foreword by:
- C. Patrick Dunne
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- by Christopher J. Doona
- by Florence E. Feeherry
- in Nonfiction
- in Technology