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High Pressure Processing of Food on Hardback
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High Pressure Processing of Food

Principles, Technology and Applications
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Description

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.
Release date NZ
January 29th, 2016
Audience
  • Professional & Vocational
Contributors
  • Edited by Gustavo V. Barbosa-Canovas
  • Edited by Huub Lelieveld
  • Edited by V M Balasubramaniam
Edition
1st ed. 2016
Illustrations
64 Illustrations, color; 75 Illustrations, black and white; XX, 762 p. 139 illus., 64 illus. in color.
Pages
762
Dimensions
155x235x41
ISBN-13
9781493932337
Product ID
24344569

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