High Pressure Food Science, Bioscience and Chemistry

High Pressure Food Science, Bioscience and Chemistry

1st Edition - January 1, 1998

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  • Author: N S Isaacs
  • eBook ISBN: 9781845698379

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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.


Food scientists and technologists

Table of 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.

Product details

  • No. of pages: 514
  • Language: English
  • Copyright: © Woodhead Publishing 1998
  • Published: January 1, 1998
  • Imprint: Woodhead Publishing
  • eBook ISBN: 9781845698379

About the Author

N S Isaacs

Affiliations and Expertise

University of Reading, UK

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