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High Pressure Processing of Food Principles, Technology and Applications /
High-pressure processing (HPP) represents an industrially relevant solution to the growing consumer demand for wholesome, fresh-tasting foods, where application of pressure assures food safety. Through 31 chapters grouped into 7 relevant sections, the book comprehensively reviews and summarizes curr...
| Clasificación: | Libro Electrónico |
|---|---|
| Autor Corporativo: | |
| Otros Autores: | , , |
| Formato: | Electrónico eBook |
| Idioma: | Inglés |
| Publicado: |
New York, NY :
Springer New York : Imprint: Springer,
2016.
|
| Edición: | 1st ed. 2016. |
| Colección: | Food Engineering Series,
|
| Temas: | |
| Acceso en línea: | Texto Completo |
Tabla de Contenidos:
- Preface
- Section 1. Introduction
- 1. Fundamentals and Applications of High Pressure Processing Technology
- 2. A Short History of Research and Development Efforts Leading to the Commercialization of High Pressure Processing of Food
- Section 2. Process Equipment and Packaging
- 3. Industrial Scale High Pressure Processing Equipment
- 4. Continuous-High Pressure Processing to Extend Product Shelf Life
- 5. High Pressure Effects on Packaging Material
- Section 3. High Pressure Process Engineering Characterization
- 6. In Situ Thermal, Volumetric and Electrical Properties of Food Matrices Under Elevated Pressure and the Techniques Employed to Measure Them
- 7. Food Processing by High Pressure Homogenization
- 8. Pressure Shift Freezing and Thawing
- 9. Pulsed High Pressure
- 10. Applications and Opportunities for Pressure-Assisted Extraction
- 11. High Pressure in Combination with High Temperature and Other Preservation Factors
- 12. Modeling High Pressure Processes-Equipment Design, Process Performance Evaluation and Validation
- 13. High Pressure Processing Uniformity
- 14. Microbiological Aspects of High Pressure Food Processing: Inactivation of Vegetative Microorganisms and Spores
- 15. High Pressure Effects on Viruses
- 16. High Pressure Inactivation of Transmissible Spongiform Encephalopathy Agents (Prions) in Processed Meats
- 17. Mathematical Models Based on Transition State Theory for the Microbial Safety of Foods by High Pressure
- 18. Pressure Effects on Food Proteins
- 19. Effects of High Pressure on Enzymes
- 20. Pressure Gelatinization of Starch
- 21. Reaction Chemistry at High Pressure and High Temperature
- 22. Effect of High Pressure Processing on Bioactive Compounds
- 23. Structural Changes in Foods Caused by High Pressure Processing
- Section 6. High Pressure Applications in Various Food Industry Sectors
- 24. High Pressure Effects on Fruits and Vegetables
- 25. Processing Dairy Products Utilizing High Pressure
- 26. Processing of Meat Products Utilizing High Pressure
- 27. Pressure Effects on Seafoods
- 28. Egg-Based Product Development for High Pressure Processes at Low and High Temperature
- Section 7. Regulatory and Consumer Acceptance
- 29. Pressure-Assisted Thermal Sterilization Validation
- 30. European Regulations
- 31. Consumer Acceptance of High-Pressure Processed Products
- Index.