Recent developments in high pressure processing of foods:
Gespeichert in:
| Beteilige Person: | |
|---|---|
| Format: | Elektronisch E-Book |
| Sprache: | Englisch |
| Veröffentlicht: |
New York
Springer
2013
|
| Schriftenreihe: | SpringerBriefs in food, health, and nutrition
|
| Schlagwörter: | |
| Links: | https://doi.org/10.1007/978-1-4614-7055-7 https://doi.org/10.1007/978-1-4614-7055-7 http://bvbr.bib-bvb.de:8991/F?func=service&doc_library=BVB01&local_base=BVB01&doc_number=026174702&sequence=000001&line_number=0001&func_code=DB_RECORDS&service_type=MEDIA |
| Umfang: | 1 Online-Ressource |
| ISBN: | 9781461470540 9781461470557 |
| DOI: | 10.1007/978-1-4614-7055-7 |
Internformat
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Datensatz im Suchindex
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|---|---|
| adam_text | RECENT DEVELOPMENTS IN HIGH PRESSURE PROCESSING OF FOODS
/ RASTOGI, NAVIN K.
: 2013
ABSTRACT / INHALTSTEXT
FEATURES 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
DIESES SCHRIFTSTUECK WURDE MASCHINELL ERZEUGT.
|
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| dewey-full | 641.3 664 |
| dewey-hundreds | 600 - Technology (Applied sciences) |
| dewey-ones | 641 - Food and drink 664 - Food technology |
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| dewey-search | 641.3 664 |
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| dewey-tens | 640 - Home and family management 660 - Chemical engineering |
| discipline | Chemie / Pharmazie Agrar-/Forst-/Ernährungs-/Haushaltswissenschaft / Gartenbau |
| doi_str_mv | 10.1007/978-1-4614-7055-7 |
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| id | DE-604.BV041199801 |
| illustrated | Not Illustrated |
| indexdate | 2024-12-20T16:33:02Z |
| institution | BVB |
| isbn | 9781461470540 9781461470557 |
| language | English |
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| series2 | SpringerBriefs in food, health, and nutrition |
| spellingShingle | Rastogi, Navin K. Recent developments in high pressure processing of foods Chemistry Food science Food industry and trade / Technological innovations High pressure (Science) TECHNOLOGY & ENGINEERING / Food Science bisacsh Chemie |
| title | Recent developments in high pressure processing of foods |
| title_auth | Recent developments in high pressure processing of foods |
| title_exact_search | Recent developments in high pressure processing of foods |
| title_full | Recent developments in high pressure processing of foods Navin K. Rastogi ; foreword by Dietrich Knorr |
| title_fullStr | Recent developments in high pressure processing of foods Navin K. Rastogi ; foreword by Dietrich Knorr |
| title_full_unstemmed | Recent developments in high pressure processing of foods Navin K. Rastogi ; foreword by Dietrich Knorr |
| title_short | Recent developments in high pressure processing of foods |
| title_sort | recent developments in high pressure processing of foods |
| topic | Chemistry Food science Food industry and trade / Technological innovations High pressure (Science) TECHNOLOGY & ENGINEERING / Food Science bisacsh Chemie |
| topic_facet | Chemistry Food science Food industry and trade / Technological innovations High pressure (Science) TECHNOLOGY & ENGINEERING / Food Science Chemie |
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