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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
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:
- 1st January 1998
- Imprint:
- Woodhead Publishing
- eBook ISBN:
- 9781845698379
- Hardcover ISBN:
- 9781855738232
About the Author
N S Isaacs
Affiliations and Expertise
University of Reading, UK
Ratings and Reviews
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