Ultra High Pressure Treatments of Foods

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.

שנה

2001

שפה

English

סדרה

Food Engineering Series

הוצאה

Springer US

מהדורות

1

עמודים

340

ISBN

9781461352112

מקור הנתונים: Wikidata