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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.
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Recent Developments in High Pressure Processing of Foods
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Springer US, 2013
ISBN 10 : 1461470544
ISBN 13 : 9781461470540
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Etat : Sehr gut. Zustand: Sehr gut | Seiten: 136 | Sprache: Englisch | Produktart: Bücher. N° de réf. du vendeur 23500297/12
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Recent Developments in High Pressure Processing of Foods
Edité par
Springer US, 2013
ISBN 10 : 1461470544
ISBN 13 : 9781461470540
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Kartoniert / Broschiert. Etat : New. Dieser Artikel ist ein Print on Demand Artikel und wird nach Ihrer Bestellung fuer Sie gedruckt. Foreword by Dietrich KnorrDiscusses the problems of adopting high pressure processing Discusses the efficacy of high pressure processingFeatures a Foreword by Dr. Dietrich Knorr. Fruit processing and preservation technolog. N° de réf. du vendeur 4199254
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Recent Developments in High Pressure Processing of Foods (SpringerBriefs in Food, Health, and Nutrition)
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Recent Developments in High Pressure Processing of Foods
impression à la demandeVendeur : BuchWeltWeit Ludwig Meier e.K., Bergisch Gladbach, Allemagne
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Taschenbuch. Etat : Neu. This item is printed on demand - it takes 3-4 days longer - Neuware -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. 136 pp. Englisch. N° de réf. du vendeur 9781461470540
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Recent Developments in High Pressure Processing of Foods
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PF. Etat : New. N° de réf. du vendeur 6666-IUK-9781461470540
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Recent Developments in High Pressure Processing of Foods
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Springer US, Springer US, 2013
ISBN 10 : 1461470544
ISBN 13 : 9781461470540
Neuf
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Vendeur : AHA-BUCH GmbH, Einbeck, Allemagne
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Taschenbuch. Etat : Neu. Druck auf Anfrage Neuware - Printed after ordering - 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. N° de réf. du vendeur 9781461470540
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Recent Developments in High Pressure Processing of Foods
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Springer US, Springer US Jul 2013, 2013
ISBN 10 : 1461470544
ISBN 13 : 9781461470540
Neuf
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Vendeur : buchversandmimpf2000, Emtmannsberg, BAYE, Allemagne
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Taschenbuch. Etat : Neu. Neuware -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.Springer Verlag GmbH, Tiergartenstr. 17, 69121 Heidelberg 136 pp. Englisch. N° de réf. du vendeur 9781461470540
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Recent Developments in High Pressure Processing of Foods
Edité par
Springer-Verlag New York Inc., 2013
ISBN 10 : 1461470544
ISBN 13 : 9781461470540
Neuf
Paperback / softback
Vendeur : THE SAINT BOOKSTORE, Southport, Royaume-Uni
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Paperback / softback. Etat : New. This item is printed on demand. New copy - Usually dispatched within 5-9 working days 234. N° de réf. du vendeur C9781461470540
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Recent Developments in High Pressure Processing of Foods
Vendeur : Revaluation Books, Exeter, Royaume-Uni
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Paperback. Etat : Brand New. 2013 edition. 125 pages. 9.00x6.00x0.50 inches. In Stock. N° de réf. du vendeur x-1461470544
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Recent Developments in High Pressure Processing of Foods (SpringerBriefs in Food, Health, and Nutrition)
Vendeur : Lucky's Textbooks, Dallas, TX, Etats-Unis
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Etat : New. N° de réf. du vendeur ABLIING23Mar2716030037120
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