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

ISBN 10: 1493932330 / ISBN 13: 9781493932337

Published by Springer, 2016

About this Item

Fast & Free Shipping â A well-used but reliable copy with all text fully readable. Pages and cover remain intact, though wear such as notes, highlighting, bends, or library marks may be present. Supplemental items like CDs or access codes may not be included.

Seller Inventory # ZWV.1493932330.A

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: Hardcover
• Condition: acceptable

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.