High Pressure Processing of Foods - Couverture rigide

Couverture rigide

ISBN 10 : 0813809444 ISBN 13 : 9780813809441

Editeur : Wiley-Blackwell, 2007

Synopsis

In High Pressure Processing of Foods, an array of international experts interrelate leading scientific advancements that use molecular biology techniques to explore the biochemical mechanisms of spore germination and inactivation by high pressure; investigate the inactivation of different spore species as functions of processing parameters such as pressure, temperature, time, food matrix, and the presence of anti-microbials; propose predictive mathematical models for predicting spore inactivation in foods treated with HPP; address commercial aspects of high pressure processing that include the high pressure equipment and packaging used to achieve the sterilization of bacterial spores in foods; and provide an assessment of the quality of food products preserved by HPP. High Pressure Processing of Foods is the landmark resource on the mechanisms and predictive modeling of bacterial spore inactivation by HPP.

A propos du livre

À propos de l?auteur

Christopher J. Doona, PhD,serves as Research Chemist of the U.S. Army – Natick Soldier Research, Development and Engineering Center, DoD Combat Feeding Directorate, Advanced Processes and Packaging Team with responsibilities for independently and in collaboration with other research scientists conducting, executing, and coordinating innovative new areas of basic and applied research with primary benefits to the military. Dr. Doona’s award-winning research investigations specialize in novel food processing technologies and innovative disinfectant technologies for the safety and stability of foods. Florence E. Feeherry, MS, serves as Research Microbiologist for the U.S. Army – Natick Soldier Research, Development and Engineering Center, DoD Combat Feeding Directorate, Advanced Processes and Packaging Team with responsibilities for independently, and in collaboration with other researchers, carrying out basic and applied research investigations specializing in the principles of food microbiology to establish the safety of foods processed with novel technologies, such as high pressure, stabilized by formulation or “hurdle technology,” or treated with novel disinfectant technologies.

Détails de l'édition

• Éditeur: Wiley-Blackwell
• Date d'édition: 2007
• Langue: anglais
• ISBN 10: 0813809444
• ISBN 13: 9780813809441
• Reliure: Relié
• Nombre de pages: 272
• Éditeur: Doona Christopher J., Feeherry Florence E.
• Coordonnées du fabricant: non disponible
• Personne responsable: non disponible