High Pressure Processing of Foods (Institute of Food Technologists Series)

By addebook • Jul 31st, 2008 • Category: Food&Nutrition •

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High Pressure Processing of Foods (Institute of Food Technologists Series)

High Pressure Processing of Foods (Institute of Food Technologists Series)
By Florence Feeherry, Christopher Doona

Publisher: Wiley-Blackwell
Number Of Pages: 272
Publication Date: 2007-11-27
ISBN-10 / ASIN: 0813809444
ISBN-13 / EAN: 9780813809441
Binding: Hardcover

In High Pressure Processing of Foods, an array of international experts interrelate leading scientific advancements that use molecular biology techniques to explore the biochemical mechanisms of spore germination and inactivation by high pressure; investigate the inactivation of different spore species as functions 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; address commercial aspects of high pressure processing that include the high pressure equipment and packaging used to achieve the sterilization of bacterial spores in foods; and provide an assessment of the quality of food products preserved by HPP. High Pressure Processing of Foods is the landmark resource on the mechanisms and predictive modeling of bacterial spore inactivation by HPP.

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