High Pressure Processing of Food [E-Book] : Principles, Technology and Applications / edited by V.M. Balasubramaniam, Gustavo V. Barbosa-Cánovas, Huub L.M. Lelieveld.
Balasubramaniam, V.M., (editor)
Barbosa-Cánovas, Gustavo V., (editor) / Lelieveld, Huub L.M., (editor)
1st ed. 2016.
New York, NY : Springer, 2016
XX, 762 p. 139 illus., 75 illus. in color. online resource.
englisch
9781493932344
10.1007/978-1-4939-3234-4
Food Engineering Series
Full Text
Table of Contents:
  • Preface
  • Section 1. Introduction
  • 1. Fundamentals and Applications of High Pressure Processing Technology
  • 2. A Short History of Research and Development Efforts Leading to the Commercialization of High Pressure Processing of Food
  • Section 2. Process Equipment and Packaging
  • 3. Industrial Scale High Pressure Processing Equipment
  • 4. Continuous-High Pressure Processing to Extend Product Shelf Life
  • 5. High Pressure Effects on Packaging Material
  • Section 3. High Pressure Process Engineering Characterization
  • 6. In Situ Thermal, Volumetric and Electrical Properties of Food Matrices Under Elevated Pressure and the Techniques Employed to Measure Them
  • 7. Food Processing by High Pressure Homogenization
  • 8. Pressure Shift Freezing and Thawing
  • 9. Pulsed High Pressure
  • 10. Applications and Opportunities for Pressure-Assisted Extraction
  • 11. High Pressure in Combination with High Temperature and Other Preservation Factors
  • 12. Modeling High Pressure Processes-Equipment Design, Process Performance Evaluation and Validation
  • 13. High Pressure Processing Uniformity
  • 14. Microbiological Aspects of High Pressure Food Processing: Inactivation of Vegetative Microorganisms and Spores
  • 15. High Pressure Effects on Viruses
  • 16. High Pressure Inactivation of Transmissible Spongiform Encephalopathy Agents (Prions) in Processed Meats
  • 17. Mathematical Models Based on Transition State Theory for the Microbial Safety of Foods by High Pressure
  • 18. Pressure Effects on Food Proteins
  • 19. Effects of High Pressure on Enzymes
  • 20. Pressure Gelatinization of Starch
  • 21. Reaction Chemistry at High Pressure and High Temperature
  • 22. Effect of High Pressure Processing on Bioactive Compounds
  • 23. Structural Changes in Foods Caused by High Pressure Processing
  • Section 6. High Pressure Applications in Various Food Industry Sectors
  • 24. High Pressure Effects on Fruits and Vegetables
  • 25. Processing Dairy Products Utilizing High Pressure
  • 26. Processing of Meat Products Utilizing High Pressure
  • 27. Pressure Effects on Seafoods
  • 28. Egg-Based Product Development for High Pressure Processes at Low and High Temperature
  • Section 7. Regulatory and Consumer Acceptance
  • 29. Pressure-Assisted Thermal Sterilization Validation
  • 30. European Regulations
  • 31. Consumer Acceptance of High-Pressure Processed Products
  • Index.