High Pressure Technology--2003
Author:
Publisher:
Published: 2003
Total Pages: 116
ISBN-13:
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Author:
Publisher:
Published: 2003
Total Pages: 116
ISBN-13:
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Publisher:
Published: 2004
Total Pages: 200
ISBN-13:
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Publisher:
Published: 2003
Total Pages: 105
ISBN-13: 9780791816967
DOWNLOAD EBOOKAuthor: Jeff Pfeifer
Publisher:
Published: 2004
Total Pages: 192
ISBN-13:
DOWNLOAD EBOOKAuthor: Francisco J. Barba
Publisher: Elsevier
Published: 2020-08-22
Total Pages: 428
ISBN-13: 0128172665
DOWNLOAD EBOOKDeveloped for academic researchers and for those who work in industry, Present and Future of High Pressure Processing: A Tool for Developing Innovative, Sustainable, Safe, and Healthy Foods outlines innovative applications derived from the use of high-pressure processing, beyond microbial inactivation. This content is especially important for product developers as it includes technological, physicochemical, and nutritional perspectives.This book specifically focuses on innovative high-pressure processing applications and begins with an introduction followed by a section on the impact of high-pressure processing on bioactive compounds and bioaccessibility/bioavailability. The third section addresses the ways in which high-pressure processing can assist in the reduction of toxins and contaminants, while the fourth section presents opportunities for the use of high-pressure processing in the development of healthy and/or functional food. This reference concludes with an analysis of the challenges regarding the use of high-pressure processing as an innovative application. Explores the use of high-pressure processing as a tool for developing new products Outlines the structure and improved functional properties provided by high-pressure processing Illustrates potential applications and future trends of high-pressure processing Explains the mechanisms that influence the impact of high-pressure processing Highlights the optimal conditions for high-pressure processing to develop certain food products Defines the challenges and future perspectives in the use of high-pressure processing for food product development
Author: V.M. Balasubramaniam
Publisher: Springer
Published: 2016-01-28
Total Pages: 758
ISBN-13: 1493932349
DOWNLOAD EBOOKHigh 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.
Author: Ian L. Spain
Publisher: CRC Press
Published: 1977-11-01
Total Pages: 634
ISBN-13: 9780824765606
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Publisher: DIANE Publishing
Published:
Total Pages: 264
ISBN-13: 1428918191
DOWNLOAD EBOOKAuthor: Alaa El-Din A. Bekhit
Publisher: CRC Press
Published: 2017-09-29
Total Pages: 523
ISBN-13: 1315354667
DOWNLOAD EBOOKMeat is a unique biological material with a central importance in nutrition and health. Advances in Meat Processing Technology merges the expertise of meat scientists and food engineers in a holistic approach toward the processing of meat. The meat industry strives to deliver consistent high quality and safe meat products. Readers can benefit from knowledge generated by meat science researchers by achieving a greater understanding of the nature of meat, and the engineering technology required for meat processing. This book comprises 17 full chapters that provide up-to-date and fundamental information on current topics in meat processing. This inculdes novel technologies, such as the application of pulsed electric field, meat stretching and shaping, ultrasound and high pressure. In addition, analytical techniques such as Raman spectroscopy and NMR are enabling considerable advancement of knowledge in meat science and in meat processing. Written by world renowned experts in their fields, this contemporary collective work assembles the state of current knowledge that is of importance to both industry and academia.
Author: Witold Ċojkowski
Publisher:
Published: 2006
Total Pages: 426
ISBN-13:
DOWNLOAD EBOOKThe aim of the celebrated High Pressure School (HPS) is to provide a platform where both young and experienced researchers can meet and exchange their experiences in high-pressure research techniques.