High Pressure Food Science, Bioscience and Chemistry

By

  • N S Isaacs, University of Reading, UK

The application of high pressures to serve scientific ends is an ever-growing area of research. With sections on chemistry, food science, biochemistry and physics, this book contains a variety of original work.
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Audience

Food scientists and technologists

 

Book information

  • Published: January 1998
  • Imprint: Woodhead Publishing
  • ISBN: 978-1-85573-823-2


Contents

Food chemistry under high hydrostatic pressure; Pressure-treated raw milk; HP-treated egg components; High-pressure processed apple and strawberry desserts; High pressure processing of cheese; High pressure-treated protein; Studies of bacterial spores by combined high pressure-heat treatments; Acquired resistance of microorganisms to inactivation by high hydrostatic pressure; Inactivation kinetics of microorganisms by high pressure.