Adapting high hydrostatic pressure (HPP) for food processing operations

Adapting high hydrostatic pressure (HPP) for food processing operations

by Koutchma, Tatiana N.

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Adapting High Hydrostatic Pressure (HPP) for Food Processing Operations presents commercial benefits of HPP technology for specific processing operations in the food industry, including raw and ready-to-eat (RTE) meat processing, dairy and seafo.

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Title Statements

  • Full title :Adapting high hydrostatic pressure (HPP) for food processing operations / Tatiana Koutchma.

Summary

Adapting High Hydrostatic Pressure (HPP) for Food Processing Operations presents commercial benefits of HPP technology for specific processing operations in the food industry, including raw and ready-to-eat (RTE) meat processing, dairy and seafo.

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Edition Statements

  • Publication Date:2014.

Publication Statements

  • Publisher(s):Academic Press
  • Place of Publication:London
  • Language:eng
  • Publication Date:2014.

The Physical Object

  • Description:1 online resource (1 v.) : : ill.

Edition Identifiers

  • ISBN:9780124200999, 0124200990
  • oclc:ocn929764155
  • LC Classification:QA905
  • Dewey Decimal:658

Table of Contents

Chapter 1. Introduction -- Chapter 2. Fundamentals of HPP Technology -- Chapter 3. In-Container HPP Principle -- Chapter 4. HPP Cycles -- Chapter 5. HPP Microbial Effects in Foods -- Chapter 6. Emerged HPP Commercial Applications -- Chapter 7. E.

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Subjects

Aliments transformés Food industry and trade -- Mathematical… Processed foods

Writers

Koutchma, Tatiana N.

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