High Pressure Processing of Food [E-Book] : Principles, Technology and Applications / edited by V.M. Balasubramaniam, Gustavo V. Barbosa-Cánovas, Huub L.M. Lelieveld.
High-pressure processing (HPP) represents an industrially relevant solution to the growing consumer demand for wholesome, fresh-tasting foods, where application of pressure assures food safety. Through 31 chapters grouped into 7 relevant sections, the book comprehensively reviews and summarizes curr...
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Personal Name(s): | Balasubramaniam, V.M., editor |
Barbosa-Cánovas, Gustavo V., editor / Lelieveld, Huub L.M., editor | |
Edition: |
1st ed. 2016. |
Imprint: |
New York, NY :
Springer,
2016
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Physical Description: |
XX, 762 p. 139 illus., 75 illus. in color. online resource. |
Note: |
englisch |
ISBN: |
9781493932344 |
DOI: |
10.1007/978-1-4939-3234-4 |
Series Title: |
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Food Engineering Series
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Subject (LOC): |
- 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.