High Pressure Processing of Foods
High Pressure Processing of Foods
Author(s): DA Ledward, DE Johnston, RG Earnshaw and APM HastingAlthough the effects of high pressure on food materials was first researched over 100 years ago, only recently has the technology been commercially exploited. Numerous research studies have shown that high pressure processing offers exciting opportunities for the food and drink industry to improve the quality and profitability of existing products and to develop new concepts.
This book brings together important reviews on the effects of high pressure on microbiological, chemical and structural properties of foods and food ingredients, as well as discussing the engineering aspects of the process. It will be of value to students, researchers and all those in the food and drink industry who wish to update their knowledge in this area
Availability: In Print
Publication date: 1995
Binding: Hardback
Extent: 208 pp.
ISBN: 1-897676-50-6
Add to Order
- High pressure processing - the potential
- The development of high pressure technology
- The microbe as a high pressure target
- Kinetics of high pressure inactivation of micro-organisms
- Effects of high pressure on vegetative pathogens
- Microbial inactivation mechanisms
- High pressure effects on biomolecules
- High pressure effects on milk and meat
- High pressure effects on plant derived foods
- Vessel design
- Experimental scale rigs
- Production equipment for commercial use
- Continuous systems
- Index
The cost of delivering this item to your selected country is detailed below:
| Item Delivery Cost: |
The information on this web site should be used for guidance and educational purposes only. While 5M has made every attempt to ensure that the information is accurate and reliable at the time of its publication, it cannot accept responsibility for any errors, omissions or inaccuracies or for the results obtained from the use of such information. Images are indicative only and may differ from the actual products supplied.
