Recent Developments in High Pressure Processing of Foods - Couverture souple

Livre 15 sur 43: SpringerBriefs in Food, Health, and Nutrition

Rastogi, Navin K K.

 
9781461470540: Recent Developments in High Pressure Processing of Foods
Couverture souple
ISBN 10 : 1461470544 ISBN 13 : 9781461470540
Editeur : Springer, 2013

Synopsis

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.

Les informations fournies dans la section « Synopsis » peuvent faire référence à une autre édition de ce titre.

Éditeur
Springer
Date d'édition
2013
Langue
anglais
ISBN 10 
1461470544
ISBN 13 
9781461470540
Reliure
Broché
Nombre de pages
136
Coordonnées du fabricant
non disponible
Personne responsable
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