Recent Developments in High Pressure Processing of Foods - Brossura

Rastogi, Navin K K.

Brossura

ISBN 10: 1461470544 ISBN 13: 9781461470540

Casa editrice: Springer, 2013

Riassunto

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.

Su questo libro

Contenuti

Introduction.- High pressure processing of plant products.- High pressure processing of dairy products.- High pressure processing of animal products.- Conclusion.- References. Acknowledgments.         

Dettagli dell?edizione

• Editore: Springer
• Data di pubblicazione: 2013
• Lingua: Inglese
• ISBN 10: 1461470544
• ISBN 13: 9781461470540
• Rilegatura: Copertina flessibile
• Numero di pagine: 136
• Contatto del produttore: non disponibile
• Persona responsabile: CMN Printpool Inh. Mathis Neumann; https://www.also.com/ec/cms5/en_6000/6000/index.jsp; ; Friedrich-Karl-Str. 9; Hamburg; Germania