High Pressure Thermal Processing
Editat de Kai Knoerzer, Robert Sevenichen Limba Engleză Paperback – 27 iun 2023
Within a single reference book, this book reaches researchers in academia who face the challenge to drive the science and assist the manufacturers to commercialize these new technologies. It is also ideal for regulators around the world who need to assess these new technologies and implement guidelines for manufacturers.
- Provides a comprehensive overview on the technology, including food safety aspects, new product developments and regulations
- Thoroughly explores HPTP for microbial spore inactivation, the sterilization of ambient stable low-acid food products
- Covers HPTP and its effect on the production of food processing contaminants
Preț: 1104.98 lei
Preț vechi: 1435.04 lei
-23% Nou
Puncte Express: 1657
Preț estimativ în valută:
211.46€ • 219.43$ • 176.75£
211.46€ • 219.43$ • 176.75£
Carte disponibilă
Livrare economică 19-25 februarie
Livrare express 07-13 februarie pentru 116.26 lei
Preluare comenzi: 021 569.72.76
Specificații
ISBN-13: 9780128238721
ISBN-10: 0128238720
Pagini: 306
Ilustrații: Approx. 100 illustrations
Dimensiuni: 152 x 229 x 18 mm
Greutate: 0.51 kg
Editura: ELSEVIER SCIENCE
ISBN-10: 0128238720
Pagini: 306
Ilustrații: Approx. 100 illustrations
Dimensiuni: 152 x 229 x 18 mm
Greutate: 0.51 kg
Editura: ELSEVIER SCIENCE
Public țintă
Food scientists, engineers in academia and industry Food policy and regulatory bodies; nutritionistsCuprins
1. Introduction to HPTP
2. Compression heating properties
3. HPTP for microbial spore inactivation – sterilisation of ambient stable low-acid food products
4. HPTP for microbial spore inactivation – pasteurisation for chilled low-acid food products
5. HPTP for meat tenderisation
6. HPTP for other product/texture modification
7. The effect of HPTP on chemical reactions
8. HPTP and its effect on production of food processing contaminants
9. Modelling of HPTP
10. HPTP systems
11. Food packaging requirements for HPTP
12. Regulatory aspects relevant for HPTP
2. Compression heating properties
3. HPTP for microbial spore inactivation – sterilisation of ambient stable low-acid food products
4. HPTP for microbial spore inactivation – pasteurisation for chilled low-acid food products
5. HPTP for meat tenderisation
6. HPTP for other product/texture modification
7. The effect of HPTP on chemical reactions
8. HPTP and its effect on production of food processing contaminants
9. Modelling of HPTP
10. HPTP systems
11. Food packaging requirements for HPTP
12. Regulatory aspects relevant for HPTP