Articles liés à High Pressure Processing of Black Tiger Shrimp (Penaeus...

High Pressure Processing of Black Tiger Shrimp (Penaeus monodon): Effect on Quality Attributes and Shelf-life - Couverture souple

Pal Kaur, Barjinder; Rao, P. Srinivasa

 
9783330015210: High Pressure Processing of Black Tiger Shrimp (Penaeus monodon): Effect on Quality Attributes and Shelf-life
Couverture souple
ISBN 10 : 3330015217 ISBN 13 : 9783330015210
Editeur : LAP LAMBERT Academic Publishing, 2016

Synopsis

High pressure processing has become a viable process in the food industry and is employed in the commercial processing of fish and shellfish. This technology offers an attractive alternative to heat pasteurization as a means to produce preservative free, microbiologically safe and stable foods. The present book focuses on the effect of high pressure processing on physicochemical & microbiological quality, and shelf life of black tiger shrimp. A predictive model describing enzyme inactivation rate as function of pressure and temperature is also presented.

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

Présentation de l'éditeur

High pressure processing has become a viable process in the food industry and is employed in the commercial processing of fish and shellfish. This technology offers an attractive alternative to heat pasteurization as a means to produce preservative free, microbiologically safe and stable foods. The present book focuses on the effect of high pressure processing on physicochemical & microbiological quality, and shelf life of black tiger shrimp. A predictive model describing enzyme inactivation rate as function of pressure and temperature is also presented.

Biographie de l'auteur

Barjinder Pal Kaur obtained her BTech (2006) in Agricultural Engineering and MTech (2009) in Processing and Food Engineering from Punjab Agricultural University, Ludhiana. She did her doctoral degree from Indian Institute of Technology Kharagpur. In 2013, she joined NIFTEM as Assistant Professor in Department of Food Engineering.

Les informations fournies dans la section « A propos du livre » peuvent faire référence à une autre édition de ce titre.

Éditeur
LAP LAMBERT Academic Publishing
Date d'édition
2016
Langue
anglais
ISBN 10 
3330015217
ISBN 13 
9783330015210
Reliure
Broché
Nombre de pages
228
Coordonnées du fabricant
non disponible
Personne responsable
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