• Produktbild: High Pressure Processing of Food
  • Produktbild: High Pressure Processing of Food
- 19%

High Pressure Processing of Food Principles, Technology and Applications

Aus der Reihe Food Engineering Series
19% sparen

293,99 € UVP 362,99 €

inkl. gesetzl. MwSt., Versandkostenfrei


Beschreibung

Produktdetails

Einband

Taschenbuch

Erscheinungsdatum

30.03.2018

Abbildungen

XX, 762 p. 139 illus., 64 illus. in color.

Herausgeber

V.M. Balasubramaniam + weitere

Verlag

Springer Us

Seitenzahl

762

Maße (L/B/H)

23,5/15,5/4,2 cm

Gewicht

1165 g

Sprache

Englisch

ISBN

978-1-4939-8003-1

Beschreibung

Produktdetails

Einband

Taschenbuch

Erscheinungsdatum

30.03.2018

Abbildungen

XX, 762 p. 139 illus., 64 illus. in color.

Herausgeber

Verlag

Springer Us

Seitenzahl

762

Maße (L/B/H)

23,5/15,5/4,2 cm

Gewicht

1165 g

Sprache

Englisch

ISBN

978-1-4939-8003-1

Herstelleradresse

Springer-Verlag KG
Sachsenplatz 4-6
1201 Wien
AT

Email: GPSR Kontakt

Noch keine Bewertungen vorhanden

Verfassen Sie die erste Bewertung zu diesem Artikel

Helfen Sie anderen Kundinnen und Kunden durch Ihre Meinung.

Kundinnen und Kunden meinen

Bewertungen (0)

  • Produktbild: High Pressure Processing of Food
  • Produktbild: High Pressure Processing of Food
  • Preface.- Section 1. Introduction.- 1. Fundamentals and Applications of High Pressure Processing Technology.- 2. A Short History of Research and Development Efforts Leading to the Commercialization of High Pressure Processing of Food.- Section 2. Process Equipment and Packaging.- 3. Industrial Scale High Pressure Processing Equipment.- 4. Continuous-High Pressure Processing to Extend Product Shelf Life.- 5. High Pressure Effects on Packaging Material.- Section 3. High Pressure Process Engineering Characterization.- 6. In Situ Thermal, Volumetric and Electrical Properties of Food Matrices Under Elevated Pressure and the Techniques Employed to Measure Them.- 7. Food Processing by High Pressure Homogenization.- 8. Pressure Shift Freezing and Thawing.- 9. Pulsed High Pressure.- 10. Applications and Opportunities for Pressure-Assisted Extraction.- 11. High Pressure in Combination with High Temperature and Other Preservation Factors.- 12. Modeling High Pressure Processes-Equipment Design, Process Performance Evaluation and Validation.- 13. High Pressure Processing Uniformity.- 14. Microbiological Aspects of High Pressure Food Processing: Inactivation of Vegetative Microorganisms and Spores.- 15. High Pressure Effects on Viruses.- 16. High Pressure Inactivation of Transmissible Spongiform Encephalopathy Agents (Prions) in Processed Meats.- 17. Mathematical Models Based on Transition State Theory for the Microbial Safety of Foods by High Pressure.- 18. Pressure Effects on Food Proteins.- 19. Effects of High Pressure on Enzymes.- 20. Pressure Gelatinization of Starch.- 21. Reaction Chemistry at High Pressure and High Temperature.- 22. Effect of High Pressure Processing on Bioactive Compounds.- 23. Structural Changes in Foods Caused by High Pressure Processing.- Section 6. High Pressure Applications in Various Food Industry Sectors.- 24. High Pressure Effects on Fruits and Vegetables.- 25. Processing Dairy Products Utilizing High Pressure.- 26. Processing of Meat Products Utilizing High Pressure.- 27. Pressure Effects on Seafoods.- 28. Egg-Based Product Development for High Pressure Processes at Low and High Temperature.- Section 7. Regulatory and Consumer Acceptance.- 29. Pressure-Assisted Thermal Sterilization Validation.- 30. European Regulations.- 31. Consumer Acceptance of High-Pressure Processed Products.- Index.