Nova Publishers
My Account Nova Publishers Shopping Cart
HomeBooksSeriesJournalsReference CollectionseBooksInformationSalesImprintsFor Authors
  Top » Catalog » Ebooks » Science and Technology » Agriculture » My Account  |  Cart Contents  |  Checkout   
Quick Find
Use keywords to find the product you are looking for.
Advanced Search
What's New? more
The International Space Station: Management and Utilization Issues for NASA
Shopping Cart more
0 items
Shipping & Returns
Privacy Notice
Conditions of Use
Contact Us
01.Developments in High-Pressure Food Processing
02.Encyclopedia of Food Science Research (3 Volume Set)
03.Fisheries: Management, Economics and Perspectives
04.Stevia rebaudiana: Chemical Composition, Uses and Health Promoting Aspects
05.Agricultural Finance and Credit
06.Drivers and Restraints for Economically Efficient Farm Production
07.Farming and Farmland in the United States: Changes and Trends
08.Flax Lipids: Classes, Biosynthesis, Genetics and the Promise of Applied Genomics for Understanding and Altering of Fatty Acids
09.Mycotoxicoses in Animals Economically Important
10.Olive Consumption and Health
Notifications more
NotificationsNotify me of updates to Developments in High-Pressure Food Processing
Tell A Friend
Tell someone you know about this product.
Developments in High-Pressure Food Processing $43.00
Authors: Carl J. Schaschke (University of Strathclyde, Glasgow, Scotland) 
Book Description:
This book examines the developments made in the processing of foods using high pressure. Consumers generally expect the food to be of a high quality, minimally processed, natural, additive-free, high in nutritional value as well as safe to eat. High Pressure processing is an alternative to thermal processing which can destroy harmful microorganisms rendering the food safe to eat. As a way of minimally processing food, it has the potential to preserve the quality of foods in many cases and even be responsible for producing new textures and properties. The effect of high pressure on the molecular structure of food proteins is to change their functional properties in surprising and often useful ways. This book discusses how using high pressure instead of heat is to preserve and even improve food quality in terms of taste, flavour, texture and colour. (Imprint: Novinka)

Table of Contents:
1. Introduction

2. Food Safety and Control

3. Food Quality

4. Constituents of Foods/Proteins

5. Fats, Lipids and Oils

6. Process Operation

7. Fruits and Vegetables

8. Seafood

9. Meats and Meat Products

10. Diary Products

11. Conclusions


      Food Science and Technology
   Binding: ebook
   Pub. Date: 2011 1st quarter
   Pages: 5.5 x 8.5 (NBC - C)
   ISBN: 978-1-61761-706-5
   Status: AV
Status Code Description
AN Announcing
FM Formatting
PP Page Proofs
FP Final Production
EP Editorial Production
PR At Prepress
AP At Press
AV Available
Available Options:
Special Focus Titles
01.Land Use, Land-Use Change and Forestry
02.Wildland Fires: A Worldwide Reality
03.Amazonian Resources: Microbiota, Fauna and Flora
04.Forensic Psychiatry: A Public Health Perspective
05.Religion and Health: The Perspective of Happy Science Medicine
06.Neurobiology of Men's Mental Health
07.Pediatric Diabetic Ketoacidosis: Risk Factors and Pathophysiology, Management Strategies and Outcomes
08.Integrated Psychological Services in Primary Care
09.Heterotopic Ossification: Basic Science, General Principles, and Clinical Correlates in Orthopedic Surgery
10.Glioblastoma Multiforme: Symptoms, Diagnosis, Therapeutic Management and Outcome
11.A Primer for Swimming Coaches. Volume 1: Physiological Foundations
12.Marsupials and Monotremes: Nature’s Enigmatic Mammals

Nova Science Publishers
© Copyright 2004 - 2015

Developments in High-Pressure Food Processing