Developments in High-Pressure Food Processing (Food Science and Technology) - Softcover

Schaschke, Carl J

 
9781617612978: Developments in High-Pressure Food Processing (Food Science and Technology)
Softcover
ISBN 10: 1617612979 ISBN 13: 9781617612978
Publisher: Nova Science Publishers Inc, 2011

Synopsis

This book examines the developments made in the processing of foods using high pressure. Consumers generally expect the food to be of a high quality, minimally processed, natural, additive-free, high in nutritional value as well as safe to eat. High Pressure processing is an alternative to thermal processing which can destroy harmful micro-organisms rendering the food safe to eat. As a way of minimally processing food, it has the potential to preserve the quality of foods in many cases and even be responsible for producing new textures and properties. The effect of high pressure on the molecular structure of food proteins is to change their functional properties in surprising and often useful ways. This book discusses how using high pressure instead of heat is to preserve and even improve food quality in terms of taste, flavour, texture and colour.

"synopsis" may belong to another edition of this title.

Publisher
Nova Science Publishers Inc
Publication date
2011
Language
English
ISBN 10 
1617612979
ISBN 13 
9781617612978
Binding
Paperback
Number of pages
53