High pressure processing of foods.
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 spec...
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| Format: | eBook |
| Language: | English |
| Published: |
Hoboken :
John Wiley & Sons,
2007.
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| Series: | Institute of Food Technologists Series.
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| Subjects: | |
| Online Access: | Connect to the full text of this electronic book |
| Summary: | 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 th. |
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| Physical Description: | 1 online resource |
| ISBN: | 9780470376317 0470376317 1282112619 9781282112612 |