High Pressure Food Science, Bioscience and Chemistry - 1st Edition - ISBN: 9781855738232, 9781845698379

High Pressure Food Science, Bioscience and Chemistry

1st Edition

Authors: N S Isaacs
eBook ISBN: 9781845698379
Hardcover ISBN: 9781855738232
Imprint: Woodhead Publishing
Published Date: 1st January 1998
Page Count: 514
Tax/VAT will be calculated at check-out
220.00
175.00
290.00
Unavailable
File Compatibility per Device

PDF, EPUB, VSB (Vital Source):
PC, Apple Mac, iPhone, iPad, Android mobile devices.

Mobi:
Amazon Kindle eReader.

Institutional Access

Secure Checkout

Personal information is secured with SSL technology.

Free Shipping

Free global shipping
No minimum order.

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:
© Woodhead Publishing 1998
Published:
Imprint:
Woodhead Publishing
eBook ISBN:
9781845698379
Hardcover ISBN:
9781855738232

About the Author

N S Isaacs

Affiliations and Expertise

University of Reading, UK