High Pressure Processing of Food - Principles, Technology and Applications (Hardcover, 1st ed. 2016)

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.

General

Imprint:	Springer-Verlag New York
Country of origin:	United States
Series:	Food Engineering Series
Release date:	2016
First published:	2016
Editors:	V.M. Balasubramaniam • Gustavo V. Barbosa-Canovas • Huub Lelieveld
Dimensions:	235 x 155 x 49mm (L x W x T)
Format:	Hardcover
Pages:	762
Edition:	1st ed. 2016
ISBN-13:	978-1-4939-3233-7
Categories:	Books > Professional & Technical > Industrial chemistry & manufacturing technologies > Industrial chemistry > Food & beverage technology > General
LSN:	1-4939-3233-0
Barcode:	9781493932337

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