Recent Developments in High Pressure Processing of Foods

RASTOGI, Navin K Taal: Engels

Paperback

€ 60,95

Afwijkende levertijd: 10-12 werkdagen
Recent Developments in High Pressure Processing of Foods

Paperback

€ 60,95

Nieuwe boeken gratis bezorgd t/m 31-12-2021 naar NL*
Altijd de laagste prijs voor nieuwe Nederlandstalige boeken
Verlengde retourtermijn: ruilen of retourneren t/m 10 januari 2022
Koop lokaal, ook online!
Bekijk winkelvoorraad

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.
ISBN
9781461470540
Vorm
Paperback
Uitgever
Springer US
Druk
1e
Verschenen
01-01-2013
Taal
Engels
Pagina's
136 pp.
Genre
Geografie & Landbouw
Geen recensies beschikbaar.
pro-mbooks2 : libris