Description

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.

Readership

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.

Details

No. of pages:
514
Language:
English
Copyright:
© 1998
Published:
Imprint:
Woodhead Publishing
Print ISBN:
9781855738232
Electronic ISBN:
9781845698379