Articles liés à Ultra High Pressure Treatment of Foods
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- ÉditeurSpringer
- Date d'édition2013
- ISBN 10 1461352118
- ISBN 13 9781461352112
- ReliureBroché
- Nombre de pages360
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Ultra High Pressure Treatment of Foods (Food Engineering Series) [Paperback ]
Edité par
Springer
(2012)
ISBN 10 : 1461352118
ISBN 13 : 9781461352112
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Description du livre Soft Cover. Etat : new. N° de réf. du vendeur 9781461352112
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Ultra High Pressure Treatment of Foods
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Springer US
(2012)
ISBN 10 : 1461352118
ISBN 13 : 9781461352112
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Description du livre Taschenbuch. Etat : Neu. Druck auf Anfrage Neuware - Printed after ordering - During the past decade, consumer demand for convenient, fresh-like, safe, high-quality food products has grown. The food industry has responded by applying a number of new technologies including high hydrostatic pressure for food processing and preservation. In addition, food scientists have demonstrated the feasibility of industrial-scale high pressure processing. This technology is of specific interest to the food industry because it provides an attractive alternative to conventional methods of thermal processing, which often produce undesirable changes in foods and hamper the balance between high quality (color, flavor, and functionality) and safety. In addition, it offers opportunities for creating new ingredients and products because of the specific actions of high pressure on bio logical materials and food constituents. It allows food scientists to redesign exist ing processes and to create entirely new ones using high pressure technology alone or in combination with conventional processes (e. g. , pressure-temperature combinations ). Researchers have investigated high pressure processing for the past century. Scientists such as Hite and Bridgman did pioneering work at the turn of the 20th century. Then during the 1980s and 1990s, there was a large effort to investigate the effects of high pressure on biological materials, particularly foods. The initial research activities in the late 1980s and early 1990s focused on exploratory activ ities in the food area. N° de réf. du vendeur 9781461352112
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Ultra High Pressure Treatment of Foods
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(2012)
ISBN 10 : 1461352118
ISBN 13 : 9781461352112
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Description du livre Etat : New. PRINT ON DEMAND Book; New; Fast Shipping from the UK. No. book. N° de réf. du vendeur ria9781461352112_lsuk
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Ultra High Pressure Treatment of Foods (Food Engineering Series)
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Springer
(2012)
ISBN 10 : 1461352118
ISBN 13 : 9781461352112
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Description du livre Etat : New. N° de réf. du vendeur ABLIING23Mar2716030031962
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Ultra High Pressure Treatment of Foods
Edité par
Springer US Okt 2012
(2012)
ISBN 10 : 1461352118
ISBN 13 : 9781461352112
Neuf
Taschenbuch
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Description du livre Taschenbuch. Etat : Neu. This item is printed on demand - it takes 3-4 days longer - Neuware -During the past decade, consumer demand for convenient, fresh-like, safe, high-quality food products has grown. The food industry has responded by applying a number of new technologies including high hydrostatic pressure for food processing and preservation. In addition, food scientists have demonstrated the feasibility of industrial-scale high pressure processing. This technology is of specific interest to the food industry because it provides an attractive alternative to conventional methods of thermal processing, which often produce undesirable changes in foods and hamper the balance between high quality (color, flavor, and functionality) and safety. In addition, it offers opportunities for creating new ingredients and products because of the specific actions of high pressure on bio logical materials and food constituents. It allows food scientists to redesign exist ing processes and to create entirely new ones using high pressure technology alone or in combination with conventional processes (e. g. , pressure-temperature combinations ). Researchers have investigated high pressure processing for the past century. Scientists such as Hite and Bridgman did pioneering work at the turn of the 20th century. Then during the 1980s and 1990s, there was a large effort to investigate the effects of high pressure on biological materials, particularly foods. The initial research activities in the late 1980s and early 1990s focused on exploratory activ ities in the food area. 360 pp. Englisch. N° de réf. du vendeur 9781461352112
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Ultra High Pressure Treatment of Foods
Edité par
Springer-Verlag New York Inc.
(2012)
ISBN 10 : 1461352118
ISBN 13 : 9781461352112
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Description du livre Paperback / softback. Etat : New. This item is printed on demand. New copy - Usually dispatched within 5-9 working days. N° de réf. du vendeur C9781461352112
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Ultra High Pressure Treatment of Foods
Edité par
Springer US
(2012)
ISBN 10 : 1461352118
ISBN 13 : 9781461352112
Neuf
Couverture souple
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Description du livre Etat : New. Dieser Artikel ist ein Print on Demand Artikel und wird nach Ihrer Bestellung fuer Sie gedruckt. During the past decade, consumer demand for convenient, fresh-like, safe, high-quality food products has grown. The food industry has responded by applying a number of new technologies including high hydrostatic pressure for food processing and preservation. N° de réf. du vendeur 4193448
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Ultra High Pressure Treatment of Foods
Edité par
Springer Verlag
(2013)
ISBN 10 : 1461352118
ISBN 13 : 9781461352112
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Paperback
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Description du livre Paperback. Etat : Brand New. 355 pages. 10.00x7.01x0.82 inches. In Stock. N° de réf. du vendeur x-1461352118
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