Titre :
|
Ultra High Presure Treatments of Foods
|
Auteurs :
|
Marc E. G. HENDRICKX ;
Dietrich KNORR
|
Type de document :
|
Livre
|
Editeur :
|
NEW YORK : Kluwer Academic, 2002
|
Collection :
|
Food Engineering Series
|
ISBN/ISSN/EAN :
|
978-0-306-47278-7
|
Format :
|
1 vol. (340 p.) / couv. ill. en coul., graph. / 25,8 cm
|
Note générale :
|
Index et sources
|
Langues:
|
Anglais
|
Concepts :
|
AGROALIMENTAIRE
CONSERVATION
|
Index. décimale :
|
664.028
|
Résumé :
|
This book covers the state-of-the-art on the use of high pressure technology in food processing and preservation. The editors have brought together a list of key players from both academia and industry to integrate the fundamental aspects of high pressure treatment of biological systems; the current scientific insights into the effects of this treatment on the microbiology, quality and structure of food; and the pratical (industrial) implementation of this technology on real foods. This book also includes effects on product shelf life, liquid and solid foods, specific processing aspects and equipment, and regulatory issues.
|