Adapting high hydrostatic pressure (HPP) for food processing operations [recurso electrónico] / Tatiana Koutchma.
Tipo de material:
TextoDetalles de publicación: Burlington : Elsevier Science, 2014Descripción: 1 online resource (130 pages)Tipo de contenido: text Tipo de medio: computer Tipo de portador: online resourceISBN: 9780124200999; 0124200990Tema(s): Processed foods | Food industry and trade -- Mathematical models | Food industry and trade -- Mathematical models | Food industry and trade | Food industry | BUSINESS & ECONOMICS -- Industrial Management | BUSINESS & ECONOMICS -- Management | BUSINESS & ECONOMICS -- Management Science | BUSINESS & ECONOMICS -- Organizational Behavior | Food industry and trade -- Mathematical models | Processed foodsGénero/Forma: Electronic books.Formatos físicos adicionales: Print version:: Adapting High Hydrostatic Pressure (HPP) for Food Processing Operations.Clasificación CDD: 658 Clasificación LoC:TP370.9.M78Recursos en línea: Libro electrónico ScienceDirect
| Tipo de ítem | Biblioteca actual | Colección | Signatura | Copia número | Estado | Fecha de vencimiento | Código de barras |
|---|---|---|---|---|---|---|---|
| Libro Electrónico | Biblioteca Electrónica | Colección de Libros Electrónicos | TP370.9 .M78 (Browse shelf(Abre debajo)) | 1 | No para préstamo | 379933-2001 |
Navegando Biblioteca Electrónica Estantes, Código de colección: Colección de Libros Electrónicos Cerrar el navegador de estanterías (Oculta el navegador de estanterías)
| TP370.4 Handbook of farm, dairy and food machinery engineering | TP370.8 Microencapsulation in the food industry | TP370.8 .N68 2012 EB Novel thermal and non-thermal technologies for fluid foods | TP370.9 .M78 Adapting high hydrostatic pressure (HPP) for food processing operations | TP371.2 .H46 2011 Food preservation process design | TP371.44 .A383 2015 EB Advances in fermented foods and beverages | TP371.8 Preservation and shelf life extension |
Print version record.
Chapter 1. Introduction -- Chapter 2. Fundamentals of HPP Technology -- Chapter 3. In-Container HPP Principle -- Chapter 4. HPP Cycles -- Chapter 5. HPP Microbial Effects in Foods -- Chapter 6. Emerged HPP Commercial Applications -- Chapter 7. Emerging Applications -- Chapter 8. HPP Commercial and Pilot Equipment -- Chapter 9. Regulatory Status Update -- Chapter 10. Conclusions.
Includes bibliographical references.
Adapting High Hydrostatic Pressure (HPP) for Food Processing Operations presents commercial benefits of HPP technology for specific processing operations in the food industry, including raw and ready-to-eat (RTE) meat processing, dairy and seafood products, drinks and beverages, and other emerging processes. The book presents high hydrostatic pressure processing (HPP) for treatment of different groups of raw and finished products, focusing on specific pressure-induced effects that will lead to different biological impacts, and the information necessary for specifying HPP proc.
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