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High Pressure Processing of Foods-Wiley-Christopher J. Doona, Florence E. Feeherry-2013-EDN-1
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High Pressure Processing of Foods
Published by
Elsevier, Bio Green Exclusive, 2013
ISBN 10: 8126542349
ISBN 13: 9788126542345
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Hardcover
Seller: Books in my Basket, New Delhi, India
Seller rating 5 out of 5 stars
Hardcover. Condition: New. ISBN:9788126542345. Seller Inventory # 2417286
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High Pressure Processing of Foods
Published by
Blackwell Publishing, 2013
ISBN 10: 8126542349
ISBN 13: 9788126542345
New
Hardcover
First Edition
Seller: Vedams eBooks (P) Ltd, New Delhi, India
Seller rating 4 out of 5 stars
Hardcover. Condition: New. Dust Jacket Condition: New. 1st Edition. High pressure processing HPP is rapidly becoming the most well-known emerging non thermal food processing technology based on its ability to produce value-added and fresher foods. HPP has the ability to safely inactivate Clostridium botulinum spores and other potentially harmful pathogenic microorganisms without compromising food structure or food quality and breakthoughts for exploiting HPP to produce sterile (i.e., shelf stable) low acid foods are imminent and will significantly impact the commercial marketplace worldwide. Effecting sterilization with HPP requires an understanding of the relevant process control parameters pressure temperature time and characteristics of the food matrix and their interactions with target pathogenic bacterial spores. In High Pressure Processing of Foods and array of international experts interrelate leading scientific advancements that use molecular biology techniques to explore the biochemical mechanism of spore germination and inactivation by high pressure investigate the inactivation of different spore species as function of processing parameters such as pressure temperature time food matrix and the presence of anti- microbials propose predictive mathematical models for predicting spore inactivation in foods treated with HPP. Seller Inventory # 110676
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