TY  - BOOK
AU  - Koutchma,Tatiana
TI  - Adapting high hydrostatic pressure (HPP) for food processing operations
SN  - 9780124200999
AV  - TP370.9.M78 
U1  - 658 
PY  - 2014///
CY  - Burlington
PB  - Elsevier Science
KW  - Processed foods
KW  - Food industry and trade
KW  - Mathematical models
KW  - Food industry
KW  - BUSINESS & ECONOMICS
KW  - Industrial Management
KW  - bisacsh
KW  - Management
KW  - Management Science
KW  - Organizational Behavior
KW  - fast
KW  - Electronic books
N1  - Includes bibliographical references; 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
N2  - 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
UR  - http://148.231.10.114:2048/login?url=http://www.sciencedirect.com/science/book/9780124200913
ER  -