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Recent Developments in High Pressure Processing of Foods

SBFHN: RCNT DVLPMETS HIGH PRESSURE PROCESSING OF FOODS

Chemistry

Mathematics & Science

Food Science

Gt Product Group

Binding Format

Marketing Imprint Name

B2B GT

CL Carton Count

Imprint Name

B2B & B2C

Features a Foreword by Dr. Dietrich Knorr. Fruit processing and preservation technologies must ensure fresh-like characteristics in foods while providing an acceptable and convenient shelf life, as well as assuring safety and nutritional value. Processing technologies include a wide range of methodologies to inactivate microorganisms, improve quality and stability, and preserve and minimize changes of fresh-like characteristics in fruit. High pressure as a food preservation technique inactivates microorganisms at room temperature or lower; thus, sensory and nutritional characteristics can be maintained. In recent years, a significant increase in the number of scientific papers in literature demonstrating novel and diversified uses of high pressure processing indicates it to be highly emerging technology. The effect of high pressure technology on the quality and safety of foods will be discussed. Selected practical examples in fruits and vegetables, dairy and meat industries using high pressure will be presented and discussed. A brief account of the challenges in adopting this technology for industrial development will also be included.

Post Secondary Four Year

PROFESSIONAL & REFERENCE

College Freshman

College Junior

College Sophomore

College Senior

Duration

Duration Unit Of Measure

Transaction Type

Front Cover.
Other Frontmatter.
Title Page.
Copyright Page.
Foreword.
Preface.
About the Author.
Abstract.
Contents.
1: Introduction.
2: High-Pressure Processing of Plant Products.
3: High-Pressure Processing of Dairy Products.
4: High-Pressure Processing of Animal Products.
5: Conclusion.
Acknowledgments.
References.

Recent Developments in High Pressure Processing of Foods.css-1p8rvzy{position:absolute;padding-left:8px;}

Recent Developments in High Pressure Processing of Foods