Artículos relacionados a High Pressure Processing of Food: Principles, Technology...
High Pressure Processing of Food: Principles, Technology and Applications (Food Engineering Series) - Tapa dura
Sinopsis
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.
"Sinopsis" puede pertenecer a otra edición de este libro.
De la contraportada
High-pressure processing (HPP) represents an industrially relevant solution to the growing consumer demand for wholesome, fresh-tasting foods, where application of pressure assures food safety.
Through 31 chapters grouped into 7 relevant sections, the book comprehensively reviews and summarizes current state-of-the-art knowledge, from process engineering, packaging, industrial scale equipment, consumer acceptance, regulations, to application of high pressure in food pasteurization, sterilization, extraction, homogenization, and freezing and thawing.
Food safety specialists and process authorities working in both government and food industry sectors will find useful chapters about pressure effects on harmful biological agents as well as approaches to validation of high pressure technology.
Chapters related to high pressure reaction kinetics, process uniformity, mathematical modeling, pressure effects on proteins, enzymes starch and bioactive co
mpounds, and structural changes in pressure treated foods will be particularly beneficial for graduate and undergraduate students to discover the latest information on high pressure preservation principles.
Chapters concerning high pressure applications in different food industry sectors will serve as excellent reference to food industry professionals, in particular to those involved in the processing of products such as meat, seafood, beverage, dairy, eggs, fruits and vegetable products.
"Sobre este título" puede pertenecer a otra edición de este libro.
Comprar nuevo
Ver este artículo
EUR 313,87
EUR 5,18 gastos de envío desde Reino Unido a España
Destinos, gastos y plazos de envío
Resultados de la búsqueda para High Pressure Processing of Food: Principles, Technology...
Imagen del vendedor
High Pressure Processing of Food: Principles, Technology and Applications (Food Engineering Series)
Librería: buchversandmimpf2000, Emtmannsberg, BAYE, Alemania
Calificación del vendedor: 5 de 5 estrellas
Gebundene Ausgabe. Condición: Sehr gut. Gebraucht - Sehr gut - ungelesen, sehr gut mit leichten Mängeln an Schnitt oder Umschlag durch Lager- oder Transportschaden, als Mängelexemplar gekennzeichnet -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.Springer Verlag GmbH, Tiergartenstr. 17, 69121 Heidelberg 762 pp. Englisch. Nº de ref. del artículo: INF1000132399
Cantidad disponible: 1 disponibles
Imagen del vendedor
High Pressure Processing of Food: Principles, Technology and Applications (Food Engineering Series)
Librería: ZBK Books, Carlstadt, NJ, Estados Unidos de America
Calificación del vendedor: 5 de 5 estrellas
Condición: acceptable. Fast Shipping - Used book in fair conditions - May contain writing, notes, highlighting, bends or folds. Text is readable, book is clean, pages and cover mostly intact. May show normal wear and tear. Item may be missing CD. Nº de ref. del artículo: ZWV.1493932330.A
Cantidad disponible: 1 disponibles
Imagen de archivo
High Pressure Processing of Food: Principles, Technology and Applications (Food Engineering Series)
Librería: Ria Christie Collections, Uxbridge, Reino Unido
Calificación del vendedor: 5 de 5 estrellas
Condición: New. In. Nº de ref. del artículo: ria9781493932337_new
Cantidad disponible: Más de 20 disponibles
Imagen del vendedor
High Pressure Processing of Food
Publicado por
Springer New York Jan 2016, 2016
ISBN 10: 1493932330
ISBN 13: 9781493932337
Nuevo
Tapa dura
Librería: BuchWeltWeit Ludwig Meier e.K., Bergisch Gladbach, Alemania
Calificación del vendedor: 5 de 5 estrellas
Buch. Condición: Neu. This item is printed on demand - it takes 3-4 days longer - Neuware -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. 784 pp. Englisch. Nº de ref. del artículo: 9781493932337
Cantidad disponible: 2 disponibles
Imagen del vendedor
High Pressure Processing of Food : Principles, Technology and Applications
Publicado por
Springer New York, Springer New York, 2016
ISBN 10: 1493932330
ISBN 13: 9781493932337
Nuevo
Tapa dura
Librería: AHA-BUCH GmbH, Einbeck, Alemania
Calificación del vendedor: 5 de 5 estrellas
Buch. Condición: Neu. Druck auf Anfrage Neuware - Printed after ordering - 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. Nº de ref. del artículo: 9781493932337
Cantidad disponible: 1 disponibles
Imagen del vendedor
High Pressure Processing of Food
Publicado por
Springer New York, Springer New York Jan 2016, 2016
ISBN 10: 1493932330
ISBN 13: 9781493932337
Nuevo
Tapa dura
Librería: buchversandmimpf2000, Emtmannsberg, BAYE, Alemania
Calificación del vendedor: 5 de 5 estrellas
Buch. Condición: Neu. Neuware -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.Springer Verlag GmbH, Tiergartenstr. 17, 69121 Heidelberg 784 pp. Englisch. Nº de ref. del artículo: 9781493932337
Cantidad disponible: 2 disponibles
Imagen de archivo
High Pressure Processing of Food: Principles, Technology and Applications
Librería: Revaluation Books, Exeter, Reino Unido
Calificación del vendedor: 5 de 5 estrellas
Hardcover. Condición: Brand New. 782 pages. 9.50x6.50x0.75 inches. In Stock. Nº de ref. del artículo: x-1493932330
Cantidad disponible: 2 disponibles