High pressure processing of food : principles, technology and applications /: principles, technology and applications. (2016)

• Record Type: Book
• Further Information: Note: V.M. Balasubramaniam, Gustavo V. Barbosa-Cánovas, Huub L.M. Lelieveld, editors.
• Editors: Balasubramaniam, V. M; Barbosa-Cánovas, Gustavo V; Lelieveld, H. L. M
• Contents: Preface -- Section 1. Introduction -- 1. Fundamentals and Applications of High Pressure Processing Technology -- 2. A Short History of Research and Development Efforts Leading to the Commercialization of High Pressure Processing of Food -- Section 2. Process Equipment and Packaging -- 3. Industrial Scale High Pressure Processing Equipment -- 4. Continuous-High Pressure Processing to Extend Product Shelf Life -- 5. High Pressure Effects on Packaging Material -- Section 3. High Pressure Process Engineering Characterization -- 6. In Situ Thermal, Volumetric and Electrical Properties of Food Matrices Under Elevated Pressure and the Techniques Employed to Measure Them -- 7. Food Processing by High Pressure Homogenization -- 8. Pressure Shift Freezing and Thawing -- 9. Pulsed High Pressure -- 10. Applications and Opportunities for Pressure-Assisted Extraction -- 11. High Pressure in Combination with High Temperature and Other Preservation Factors -- 12. Modeling High Pressure Processes-Equipment Design, Process Performance Evaluation and Validation -- 13. High Pressure Processing Uniformity -- 14. Microbiological Aspects of High Pressure Food Processing: Inactivation of Vegetative Microorganisms and Spores -- 15. High Pressure Effects on Viruses -- 16. High Pressure Inactivation of Transmissible Spongiform Encephalopathy Agents (Prions) in Processed Meats -- 17. Mathematical Models Based on Transition State Theory for the Microbial Safety of Foods by High Pressure -- 18. Pressure Effects on Food Proteins -- 19. Effects of High Pressure on Enzymes -- 20. Pressure Gelatinization of Starch -- 21. Reaction Chemistry at High Pressure and High Temperature -- 22. Effect of High Pressure Processing on Bioactive Compounds -- 23. Structural Changes in Foods Caused by High Pressure Processing -- Section 6. High Pressure Applications in Various Food Industry Sectors -- 24. High Pressure Effects on Fruits and Vegetables -- 25. Processing Dairy Products Utilizing High Pressure -- 26. Processing of Meat Products Utilizing High Pressure -- 27. Pressure Effects on Seafoods -- 28. Egg-Based Product Development for High Pressure Processes at Low and High Temperature -- Section 7. Regulatory and Consumer Acceptance -- 29. Pressure-Assisted Thermal Sterilization Validation -- 30. European Regulations -- 31. Consumer Acceptance of High-Pressure Processed Products -- Index.
• Publisher Details: New York, NY : Springer
• Publication Date: 2016
• Extent: 1 online resource (xx, 762 pages), illustrations (some color)
• Subjects: 664/.02; Chemistry; Food industry and trade; Food processing machinery; Food industry and trade; Food processing machinery; TECHNOLOGY & ENGINEERING / Food Science; Food science; Technology & Engineering -- Food Science; Food & beverage technology; Electronic books
• Languages: English
• ISBNs: 9781493932344; 1493932349
• Related ISBNs: 9781493932337; 1493932330
• Notes: Note: Includes bibliographical references and index.; Note: Online resource; title from PDF title page (SpringerLink, viewed February 4, 2016).
• Access Rights: Legal Deposit; Only available on premises controlled by the deposit library and to one user at any one time; The Legal Deposit Libraries (Non-Print Works) Regulations (UK).
• Access Usage: Restricted: Printing from this resource is governed by The Legal Deposit Libraries (Non-Print Works) Regulations (UK) and UK copyright law currently in force.