| 000 | 02664nam a22004457a 4500 | ||
|---|---|---|---|
| 001 | sulb-eb0022704 | ||
| 003 | BD-SySUS | ||
| 005 | 20160413122313.0 | ||
| 007 | cr nn 008mamaa | ||
| 008 | 130715s2013 xxu| s |||| 0|eng d | ||
| 020 |
_a9781461470557 _9978-1-4614-7055-7 |
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| 024 | 7 |
_a10.1007/978-1-4614-7055-7 _2doi |
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| 050 | 4 | _aTP248.65.F66 | |
| 072 | 7 |
_aTDCT _2bicssc |
|
| 072 | 7 |
_aTEC012000 _2bisacsh |
|
| 082 | 0 | 4 |
_a641.3 _223 |
| 082 | 0 | 4 |
_a664 _223 |
| 100 | 1 |
_aRastogi, Navin K. _eauthor. |
|
| 245 | 1 | 0 |
_aRecent Developments in High Pressure Processing of Foods _h[electronic resource] / _cby Navin K Rastogi. |
| 264 | 1 |
_aBoston, MA : _bSpringer US : _bImprint: Springer, _c2013. |
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| 300 |
_aXV, 117 p. 46 illus., 4 illus. in color. _bonline resource. |
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| 336 |
_atext _btxt _2rdacontent |
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| 337 |
_acomputer _bc _2rdamedia |
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| 338 |
_aonline resource _bcr _2rdacarrier |
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| 347 |
_atext file _bPDF _2rda |
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| 490 | 1 | _aSpringerBriefs in Food, Health, and Nutrition | |
| 520 | _aFeatures 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. | ||
| 650 | 0 | _aChemistry. | |
| 650 | 0 |
_aFood _xBiotechnology. |
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| 650 | 1 | 4 | _aChemistry. |
| 650 | 2 | 4 | _aFood Science. |
| 710 | 2 | _aSpringerLink (Online service) | |
| 773 | 0 | _tSpringer eBooks | |
| 776 | 0 | 8 |
_iPrinted edition: _z9781461470540 |
| 830 | 0 | _aSpringerBriefs in Food, Health, and Nutrition | |
| 856 | 4 | 0 | _uhttp://dx.doi.org/10.1007/978-1-4614-7055-7 |
| 912 | _aZDB-2-CMS | ||
| 942 |
_2Dewey Decimal Classification _ceBooks |
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| 999 |
_c44796 _d44796 |
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