High Pressure Processing of Food Principles, Technology and Applicat
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, th
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V.M. Balasubramaniam Gustavo V. Barbosa-Cánovas Huub L.M. Lelieveld Editors
High Pressure Processing of Food Principles, Technology and Applications
Food Engineering Series Series Editor Gustavo V. Barbosa-Cánovas, Washington State University, USA Advisory Board José Miguel Aguilera, Catholic University, Chile Kezban Candoğan, Ankara University, Turkey Richard W. Hartel, University of Wisconsin, USA Albert Ibarz, University of Lleida, Spain Jozef Kokini, University of Illinois, USA Michael McCarthy, University of California, USA Keshavan Niranjan, University of Reading, United Kingdom Micha Peleg, University of Massachusetts, USA Shafiur Rahman, Sultan Qaboos University, Oman M. Anandha Rao, Cornell University, USA Yrjö Roos, University College Cork, Ireland Jorge Welti-Chanes, Monterrey Institute of Technology, Mexico
More information about this series at http://www.springer.com/series/5996
V.M. Balasubramaniam Gustavo V. Barbosa-Cánovas Huub L.M. Lelieveld Editors
High Pressure Processing of Food Principles, Technology and Applications
Editors V.M. Balasubramaniam Department of Food Science and Technology The Ohio State University Columbus, OH, USA
Gustavo V. Barbosa-Cánovas Center for Nonthermal Processing of Food Washington State University Pullman, WA, USA
Department of Food Agricultural and Biological Engineering The Ohio State University Columbus, OH, USA Huub L.M. Lelieveld Formerly Unilever R&D Bilthoven, The Netherlands
ISSN 1571-0297 Food Engineering Series ISBN 978-1-4939-3233-7 ISBN 978-1-4939-3234-4 DOI 10.1007/978-1-4939-3234-4
(eBook)
Library of Congress Control Number: 2015957427 Springer New York Heidelberg Dordrecht London © Springer Science+Business Media New York 2016 This work is subject to copyright. All rights are reserved by the Publisher, whether the whole or part of the material is concerned, specifically the rights of translation, reprinting, reuse of illustrations, recitation, broadcasting, reproduction on microfilms or in any other physical way, and transmission or information storage and retrieval, electronic adaptation, computer software, or by similar or dissimilar methodology now known or hereafter developed. The use of general descriptive names, registered names, trademarks, service marks, etc. in this publication does not imply, even in the absence of a specific statement, that such names are exempt from the relevant protective laws and regulations and therefore free for general use. The publisher, the authors and the editors are safe to assume that the advice and information in this book are believed to be true and accurate at the date of publication. Neither the publisher nor the authors or the editors give a warranty, express or implied, with respect to the material contained herein or for any errors or omissions that may have been made. Printed on acid-free paper Springer Science+Business Media LLC New York is part of Springer Science+Business Media (www.springer.com)
Preface
High-pressure processing (HPP) of food, one of the most successful nonthermal technologie
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