Recent Developments in High Pressure Processing of Foods

Description: Recent Developments in High Pressure Processing of Foods Please note: this item is printed on demand and will take extra time before it can be dispatched to you (up to 20 working days). Author(s): Navin K Rastogi, Dietrich Knorr Format: Paperback Publisher: Springer-Verlag New York Inc., United States Imprint: Springer-Verlag New York Inc. ISBN-13: 9781461470540, 978-1461470540 Synopsis 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.

Price: 36.47 GBP

Location: Aldershot

End Time: 2025-01-03T09:03:31.000Z

Shipping Cost: 28.52 GBP