High Pressure Processing Of Food: Principles, Technology And Applications (food Engineering Series)
by Gustavo V. Barbosa-Cánovas /
2016 / English / PDF
14.2 MB Download
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.
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.High Pressure
Processing: Technology Principles and Applications
High Pressure
Processing: Technology Principles and Applications will
review the basic technology principles and process parameters
that govern microbial safety and product quality, an essential
requirement for industrial application. This book will be of
interest to scientists in the food industry, in particular to
those involved in the processing of products such as meat, fish,
fruits, and vegetables. The book will be equally important to
food microbiologists and processing specialists in both the
government and food industry. Moreover, it will be a valuable
reference for authorities involved in the import and export of
high pressure treated food products. Finally, this update on the
science and technology of high pressure processing will be
helpful to all academic, industrial, local, and state educators
in their educational efforts, as well as a great resource for
graduate students interested in learning about state-of-the-art
technology in food engineering.
will
review the basic technology principles and process parameters
that govern microbial safety and product quality, an essential
requirement for industrial application. This book will be of
interest to scientists in the food industry, in particular to
those involved in the processing of products such as meat, fish,
fruits, and vegetables. The book will be equally important to
food microbiologists and processing specialists in both the
government and food industry. Moreover, it will be a valuable
reference for authorities involved in the import and export of
high pressure treated food products. Finally, this update on the
science and technology of high pressure processing will be
helpful to all academic, industrial, local, and state educators
in their educational efforts, as well as a great resource for
graduate students interested in learning about state-of-the-art
technology in food engineering.