High Pressure Processing of Food

Principles, Technology and Applications

Häftad, Engelska, 2018

Av V.M. Balasubramaniam, Gustavo V. Barbosa-Cánovas, Huub Lelieveld, Gustavo V. Barbosa-Canovas, V. M. Balasubramaniam

4 189 kr

Beställningsvara. Skickas inom 10-15 vardagar

Fri frakt för medlemmar vid köp för minst 249 kr.

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.

Produktinformation

Utgivningsdatum2018-03-30
Mått155 x 235 x 42 mm
Vikt1 165 g
FormatHäftad
SpråkEngelska
SerieFood Engineering Series
Antal sidor762
FörlagSpringer-Verlag New York Inc.
ISBN9781493980031

Tillhör följande kategorier

Tillverkningsteknik inom Naturvetenskap och teknik

Preface.- Section 1. Introduction.- 1. Fundamentals and Applications of High Pressure Processing Technology.- 2. A Short History of Research and Development Efforts Leading to the Commercialization of High Pressure Processing of Food.- Section 2. Process Equipment and Packaging.- 3. Industrial Scale High Pressure Processing Equipment.- 4. Continuous-High Pressure Processing to Extend Product Shelf Life.- 5. High Pressure Effects on Packaging Material.- Section 3. High Pressure Process Engineering Characterization.- 6. In Situ Thermal, Volumetric and Electrical Properties of Food Matrices Under Elevated Pressure and the Techniques Employed to Measure Them.- 7. Food Processing by High Pressure Homogenization.- 8. Pressure Shift Freezing and Thawing.- 9. Pulsed High Pressure.- 10. Applications and Opportunities for Pressure-Assisted Extraction.- 11. High Pressure in Combination with High Temperature and Other Preservation Factors.- 12. Modeling High Pressure Processes-Equipment Design, Process Performance Evaluation and Validation.- 13. High Pressure Processing Uniformity.- 14. Microbiological Aspects of High Pressure Food Processing: Inactivation of Vegetative Microorganisms and Spores.- 15. High Pressure Effects on Viruses.- 16. High Pressure Inactivation of Transmissible Spongiform Encephalopathy Agents (Prions) in Processed Meats.- 17. Mathematical Models Based on Transition State Theory for the Microbial Safety of Foods by High Pressure.- 18. Pressure Effects on Food Proteins.- 19. Effects of High Pressure on Enzymes.- 20. Pressure Gelatinization of Starch.- 21. Reaction Chemistry at High Pressure and High Temperature.- 22. Effect of High Pressure Processing on Bioactive Compounds.- 23. Structural Changes in Foods Caused by High Pressure Processing.- Section 6. High Pressure Applications in Various Food Industry Sectors.- 24. High Pressure Effects on Fruits and Vegetables.- 25. Processing Dairy Products Utilizing High Pressure.- 26. Processing of Meat Products Utilizing High Pressure.- 27. Pressure Effects on Seafoods.- 28. Egg-Based Product Development for High Pressure Processes at Low and High Temperature.- Section 7. Regulatory and Consumer Acceptance.- 29. Pressure-Assisted Thermal Sterilization Validation.- 30. European Regulations.- 31. Consumer Acceptance of High-Pressure Processed Products.- Index.