Name: Recent Developments in High Pressure Processing of Foods (en Inglés)
Price: 1323.74 MXN
Availability: InStock
Author: Rastogi, Navin K. ; Knorr, Dietrich
ISBN: 9781461470540

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portada Recent Developments in High Pressure Processing of Foods (en Inglés)

Formato

Libro Físico

Autor

Navin K. Rastogi

Editorial

Springer

Idioma

Inglés

N° páginas

117

Encuadernación

Tapa Blanda

Dimensiones

22.9 x 15.2 x 0.8 cm

Peso

0.20 kg.

ISBN13

9781461470540

N° edición

2013th

Categorías

Tecnología alimentaria

Recent Developments in High Pressure Processing of Foods (en Inglés)

Navin K. Rastogi (Autor) · Springer · Tapa Blanda

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Origen: Estados Unidos (Costos de importación incluídos en el precio)

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Reseña del libro "Recent Developments in High Pressure Processing of Foods (en Inglés)"

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.