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Validation Food Preservation Processes (14 results)
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Condition: New. pp. 256.
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Condition: New. pp. 256.
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Condition: New. pp. 256.
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Validation of Food Preservation Processes Based on Novel Technologies
Seller: GreatBookPricesUK, Woodford Green, United Kingdom
Seller rating 5 out of 5 stars
£ 177.10
£ 15 shipping
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Validation of Food Preservation Processes based on Novel Technologies
Seller: Ria Christie Collections, Uxbridge, United Kingdom
Seller rating 5 out of 5 stars
£ 184.17
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Taschenbuch. Condition: Neu. Validation of Food Preservation Processes based on Novel Technologies | Tatiana Koutchma | Taschenbuch | Einband - flex.(Paperback) | Englisch | 2021 | Academic Press | EAN 9780128158883 | Verantwortliche Person für die EU: preigu GmbH & Co. KG, Lengericher Landstr. 19, 49078 Osnabrück, mail[at]preigu[dot]de | Anbieter: preigu.
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Condition: As New. Unread book in perfect condition.
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Validation of Food Preservation Processes Based on Novel Technologies
Seller: GreatBookPricesUK, Woodford Green, United Kingdom
Seller rating 5 out of 5 stars
£ 206.65
£ 15 shipping
Ships from United Kingdom to U.S.A.Quantity: Over 20 available
Add to basketCondition: As New. Unread book in perfect condition.
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Condition: New. Brings science-based validation practices for food processes using novel preservation technologies Guides food process developers from starting point to final point of development and validation Explains objectives of the process .
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Condition: new. Questo è un articolo print on demand.
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Paperback. Condition: Brand New. 254 pages. 9.00x6.00x0.75 inches. In Stock. This item is printed on demand.
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Validation of Food Preservation Processes based on Novel Technologies
Language: English
Published by Elsevier Science & Technology, Academic Press, 2021
ISBN 10: 0128158883 ISBN 13: 9780128158883
Seller: BuchWeltWeit Ludwig Meier e.K., Bergisch Gladbach, Germany
Seller rating 5 out of 5 stars
Taschenbuch. Condition: Neu. This item is printed on demand - it takes 3-4 days longer - Neuware -Validation of Food Preservation Processes based on Novel Technologies discusses and recommends activities for bench top, pilot, prototype and commercial high hydrostatic pressure (HPP) and ultraviolet (UV) systems validation. The book explores issues of equipment scalability, selection of microorganisms of concern and their surrogates, validation and verification of critical processing conditions, treatment uniformity, process control and instrumentation. Topics are discussed in order to facilitate HPP and UV technologies implementation, thus mitigating risks during production and processing. Other sections deal with the selection of suitable surrogates that can be used in validation studies and procedures for their selection. The book also encloses case studies of validation of UV and HPP systems for pathogen reduction in juice. Edited by the main experts in the field of non-thermal food processing, this title is a guide for food process developers from starting to final point of the development and validation. Englisch.
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Validation of Food Preservation Processes based on Novel Technologies
Language: English
Published by Elsevier Science & Technology, Academic Press, 2021
ISBN 10: 0128158883 ISBN 13: 9780128158883
Taschenbuch. Condition: Neu. nach der Bestellung gedruckt Neuware - Printed after ordering - Validation of Food Preservation Processes based on Novel Technologies discusses and recommends activities for bench top, pilot, prototype and commercial high hydrostatic pressure (HPP) and ultraviolet (UV) systems validation. The book explores issues of equipment scalability, selection of microorganisms of concern and their surrogates, validation and verification of critical processing conditions, treatment uniformity, process control and instrumentation. Topics are discussed in order to facilitate HPP and UV technologies implementation, thus mitigating risks during production and processing. Other sections deal with the selection of suitable surrogates that can be used in validation studies and procedures for their selection. The book also encloses case studies of validation of UV and HPP systems for pathogen reduction in juice. Edited by the main experts in the field of non-thermal food processing, this title is a guide for food process developers from starting to final point of the development and validation.
