High Pressure Processing of Food: Principles, Technology and Applications (Food Engineering Series)

V. M. Balasubramaniam

ISBN 10: 1493932330 / ISBN 13: 9781493932337

Published by Springer, 2016

About this Item

Gebraucht - Sehr gut - ungelesen, sehr gut mit leichten Mängeln an Schnitt oder Umschlag durch Lager- oder Transportschaden, als Mängelexemplar gekennzeichnet -High pressure processing technology has been adopted worldwide at the industrial level to preserve a wide variety of food products without using heat or chemical preservatives. High Pressure Processing: Technology Principles and Applications will review the basic technology principles and process parameters that govern microbial safety and product quality, an essential requirement for industrial application. This book will be of interest to scientists in the food industry, in particular to those involved in the processing of products such as meat, fish, fruits, and vegetables. The book will be equally important to food microbiologists and processing specialists in both the government and food industry. Moreover, it will be a valuable reference for authorities involved in the import and export of high pressure treated food products. Finally, this update on the science and technology of high pressure processing will be helpful to all academic, industrial, local, and state educators in their educational efforts, as well as a great resource for graduate students interested in learning about state-of-the-art technology in food engineering.Springer Verlag GmbH, Tiergartenstr. 17, 69121 Heidelberg 762 pp. Englisch.

Seller Inventory # INF1000132399

Bibliographic Details

• Title: High Pressure Processing of Food: Principles, Technology and Applications (Food Engineering Series)
• Publisher: Springer
• Publication Date: 2016
• Language: English
• ISBN 10: 1493932330
• ISBN 13: 9781493932337
• Binding: Gebundene Ausgabe
• Condition: Sehr gut
• Dust Jacket Condition: Dust Jacket Included
• Dimensions: 241W x 159H x 50D millimeters 241 millimeters width by 159 millimeters height by 50 millimeters depth
• Weight: 1326 grams

About this title

Synopsis

High pressure processing technology has been adopted worldwide at the industrial level to preserve a wide variety of food products without using heat or chemical preservatives. High Pressure Processing: Technology Principles and Applications will review the basic technology principles and process parameters that govern microbial safety and product quality, an essential requirement for industrial application. This book will be of interest to scientists in the food industry, in particular to those involved in the processing of products such as meat, fish, fruits, and vegetables. The book will be equally important to food microbiologists and processing specialists in both the government and food industry. Moreover, it will be a valuable reference for authorities involved in the import and export of high pressure treated food products. Finally, this update on the science and technology of high pressure processing will be helpful to all academic, industrial, local, and state educators in their educational efforts, as well as a great resource for graduate students interested in learning about state-of-the-art technology in food engineering.

About the Author

V.M. (Bala) Balasubramaniam, is a Professor of Food Engineering in Department of Food Science & Technology, Department Food Ag Biological Engineering at The Ohio State University (OSU), Columbus, OH, USA
 
Gustavo V. Barbosa-CAnovas is Professor of Food Engineering, Center for Nonthermal Processing of Food at Washington State University, Pullman, Washington, USA
 
Huub L.M. Lelieveld is President of the Global Harmonization Initiative, Past-President of the European Federation of Food Science and Technology and the European Hygienic Engineering and Design Group.