Format:
Online-Ressource (XV, 340 p)
,
digital
Edition:
Springer eBook Collection. Chemistry and Materials Science
ISBN:
9781461507239
Series Statement:
Food Engineering Series
Content:
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
Additional Edition:
ISBN 9781461352112
Additional Edition:
Erscheint auch als Druck-Ausgabe ISBN 9781461352112
Additional Edition:
Erscheint auch als Druck-Ausgabe ISBN 9780306472787
Additional Edition:
Erscheint auch als Druck-Ausgabe ISBN 9781461507246
Language:
English
DOI:
10.1007/978-1-4615-0723-9
URL:
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