Recent Developments in High Pressure Processing of Foods
Features a Foreword by Dr. Dietrich Knorr. Fruit processing and preservation technologies must ensure fresh-like characteristics in foods while providing an acceptable and convenient shelf life, as well as assuring safety and nutritional value. Processing technologies include a wide range of methodo...
Gardado en:
| Autor Principal: | |
|---|---|
| Formato: | Livre numérique |
| Idioma: | Anglais |
| Publicado: |
New York, NY :
Springer US
[20..].
Cham : Springer Nature |
| Edición: | 1st ed. 2013. |
| Series: | SpringerBriefs in Food, Health, and Nutrition
|
| Acceso en liña: | Accès sur la plateforme de l'éditeur Accès sur la plateforme Istex Accès Université d'Orléans Accès INSA CVL |
| Nota: |
Archives Springer e-books (Licence nationale) Archives Springer e-books (Licence nationale) |
| Autres localisations: | Voir dans le Sudoc |
| Edition sous un autre format: | • Recent Developments in High Pressure Processing of Foods, Texte imprimé, 9781461470540 • Recent Developments in High Pressure Processing of Foods, Texte imprimé, 9781461470564 |
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| 100 | 1 | |a Rastogi, Navin K. | |
| 245 | 1 | 0 | |a Recent Developments in High Pressure Processing of Foods |c by Navin K Rastogi. |
| 250 | |a 1st ed. 2013. | ||
| 260 | |a New York, NY : |b Springer US. | ||
| 260 | |a Cham : |b Springer Nature, |c [20..]. | ||
| 490 | 0 | |a SpringerBriefs in Food, Health, and Nutrition |x 2197-5728 | |
| 500 | |a Archives Springer e-books (Licence nationale) | ||
| 500 | |a Archives Springer e-books (Licence nationale) | ||
| 505 | 1 | |a Introduction.- High pressure processing of plant products High pressure processing of dairy products.- High pressure processing of animal products.- Conclusion.- References Acknowledgments | |
| 506 | |a Accès en ligne pour les établissements français bénéficiaires des licences nationales | ||
| 506 | |a Accès soumis à abonnement pour tout autre établissement | ||
| 506 | |a Conditions particulières de réutilisation pour les bénéficiaires des licences nationales. https://www.licencesnationales.fr/springer-nature-ebooks-contrat-licence-ln-2017 | ||
| 520 | |a Features a Foreword by Dr. Dietrich Knorr. Fruit processing and preservation technologies must ensure fresh-like characteristics in foods while providing an acceptable and convenient shelf life, as well as assuring safety and nutritional value. Processing technologies include a wide range of methodologies to inactivate microorganisms, improve quality and stability, and preserve and minimize changes of fresh-like characteristics in fruit. High pressure as a food preservation technique inactivates microorganisms at room temperature or lower; thus, sensory and nutritional characteristics can be maintained. In recent years, a significant increase in the number of scientific papers in literature demonstrating novel and diversified uses of high pressure processing indicates it to be highly emerging technology. The effect of high pressure technology on the quality and safety of foods will be discussed. Selected practical examples in fruits and vegetables, dairy and meat industries using high pressure will be presented and discussed. A brief account of the challenges in adopting this technology for industrial development will also be included | ||
| 776 | 0 | |t Recent Developments in High Pressure Processing of Foods |b Texte imprimé |z 9781461470540 | |
| 776 | 0 | |t Recent Developments in High Pressure Processing of Foods |b Texte imprimé |z 9781461470564 | |
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