Recent Developments in High Pressure Processing of Foods
Language: English
Published by Springer, Springer Jul 2013, 2013
Series: Book 15 of 43 - SpringerBriefs in Food, Health, and Nutrition
- Softcover
- New
Seller: buchversandmimpf2000, Emtmannsberg, BAYE, Germanybuchversandmimpf2000
AbeBooks seller since January 23, 2017
Condition: New
£ 46.42
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Add to basketItem description from seller
This item is printed on demand - Print on Demand Titel. Neuware -Features a Foreword by Dr. Dietrich Knorr.Fruit processing and preservation technologies must ensure fresh-like characteristics in foods while providing an acceptable and convenient shelf life, as well as assuring safety and nutritional value. Processing technologies include a wide range of methodologies to inactivate microorganisms, improve quality and stability, and preserve and minimize changes of fresh-like characteristics in fruit. High pressure as a food preservation technique inactivates microorganisms at room temperature or lower; thus, sensory and nutritional characteristics can be maintained. In recent years, a significant increase in the number of scientific papers in literature demonstrating novel and diversified uses of high pressure processing indicates it to be highly emerging technology. The effect of high pressure technology on the quality and safety of foods will be discussed. Selected practical examples in fruits and vegetables, dairy and meat industries using high pressure will be presented and discussed. A brief account of the challenges in adopting this technology for industrial development will also be included.Springer-Verlag KG, Sachsenplatz 4-6, 1201 Wien 136 pp. Englisch.…
Seller Inventory # 9781461470540
- Title
- Recent Developments in High Pressure Processing of Foods
- Author
- Navin K Rastogi
- Publisher
- Springer, Springer Jul 2013
- Publication year
- 2013
- Condition
- Neu
- Binding
- Taschenbuch
- Language
- English
- ISBN 10
- 1461470544
- ISBN 13
- 9781461470540
- Item weight
- 219 grams
- Dimensions
- 235x155x8 mm
- Series
- Book 15 of 43: SpringerBriefs in Food, Health, and Nutrition
Features a Foreword by Dr. Dietrich Knorr.
Fruit processing and preservation technologies must ensure fresh-like characteristics in foods while providing an acceptable and convenient shelf life, as well as assuring safety and nutritional value. Processing technologies include a wide range of methodologies to inactivate microorganisms, improve quality and stability, and preserve and minimize changes of fresh-like characteristics in fruit. High pressure as a food preservation technique inactivates microorganisms at room temperature or lower; thus, sensory and nutritional characteristics can be maintained. In recent years, a significant increase in the number of scientific papers in literature demonstrating novel and diversified uses of high pressure processing indicates it to be highly emerging technology. The effect of high pressure technology on the quality and safety of foods will be discussed. Selected practical examples in fruits and vegetables, dairy and meat industries using high pressure will be presented and discussed. A brief account of the challenges in adopting this technology for industrial development will also be included.
"Synopsis" may belong to another edition of this title.
buchversandmimpf2000
Emtmannsberg, BAYE, Germany
AbeBooks seller since January 23, 2017
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