High Pressure Processing of Food (eBook)
XX, 758 Seiten
Springer New York (Verlag)
978-1-4939-3234-4 (ISBN)
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.
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.
| Erscheint lt. Verlag | 28.1.2016 |
|---|---|
| Reihe/Serie | Food Engineering Series |
| Zusatzinfo | XX, 762 p. 139 illus., 64 illus. in color. |
| Sprache | englisch |
| Themenwelt | Naturwissenschaften ► Chemie |
| Technik ► Lebensmitteltechnologie | |
| Schlagworte | Food freezing • food process engineering • Food processing technology • High pressure food • High pressure food processing |
| ISBN-10 | 1-4939-3234-9 / 1493932349 |
| ISBN-13 | 978-1-4939-3234-4 / 9781493932344 |
| Haben Sie eine Frage zum Produkt? |
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