Ultra High Pressure Treatments of Foods
By: edited by Marc E. G. Hendrickx, Dietrich Knorr, Linda Ludikhuyze, Ann Loey, Volker Heinz
Contributors: Knorr, Dietrich; Ludikhuyze, Linda; Loey, Ann; Heinz, Volker
Series: Food Engineering Series; Food engineering series
Publisher: Springer US
Published: 2001
Place of publication: Boston, MA
Language: eng
Format: [electronic resource] /
Number of pages: 340
ISBN-13: 9781461352112; 9781461507239
Subjects: Chemistry; Food science
Description: This book examines the use of high-pressure technology in food processing and preservation. The editors have assembled a respected list of contributors from both academia and industry to explore the fundamental aspects of this non-thermal treatment of foods, beginning with a section on the evolution of high-pressure processing. The second part of the book consists of chapters dealing with the effects of this treatment on the microbiology, food quality, and food structure of foods. The next section looks at how this processing technique affects shelf life, liquid and solid foods. Finally, the book addresses the specific processing aspects, equipment, and the regulatory issues involved with high-pressure treatment.
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Table of contents: title: From the contents: Contributors; title: Preface; title: Acknowledgments; title: Part I: Fundamental Aspects Of Treating Foods With High Pressure; title: Part II: Effects Of High Pressure On Food Attributes; title: Part III: Food Products And Processes; title: Conclusion; title: Index; title: About the Editors; title: List of Sources.