
High Pressure Food Science, Bioscience and Chemistry
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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.
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.
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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