Cover Image

Ultra High Pressure Treatments of Foods /

Show other versions (1)

This book examines the use of high-pressure technology in food processing and preservation. The editors have assembled a respected list of contributors from both academia and industry to explore the fundamental aspects of this non-thermal treatment of foods, beginning with a section on the evolution...

Full description

Bibliographic Details
Main Author: Hendrickx, Marc E. G.
Corporate Author: SpringerLink (Online service)
Other Authors: Knorr, Dietrich, Ludikhuyze, Linda, Loey, Ann, Heinz, Volker
Format: eBook
Language:English
Published: Boston, MA : Springer US : Imprint : Springer, 2001.
Series:Food engineering series.
Subjects:
Food industry and trade.
High pressure (Technology)
Electronic books.
Online Access:Connect to the full text of this electronic book
Table of Contents:
  • From the contents: Contributors
  • Preface
  • Acknowledgments
  • Part I: Fundamental Aspects Of Treating Foods With High Pressure
  • Part II: Effects Of High Pressure On Food Attributes
  • Part III: Food Products And Processes
  • Conclusion
  • Index
  • About the Editors
  • List of Sources.