High Pressure Food Science, Bioscience and Chemistry
- 1st Edition - January 1, 1998
- Latest edition
- Author: N S Isaacs
- Language: English
The application of high pressures to serve scientific ends is an ever-growing area of research. With sections on chemistry, food science, biochemistry and physics, this book… Read more
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Description
Description
The application of high pressures to serve scientific ends is an ever-growing area of research. With sections on chemistry, food science, biochemistry and physics, this book contains a variety of original work.
Readership
Readership
Food scientists and technologists
Table of contents
Table of contents
Food chemistry under high hydrostatic pressure; Pressure-treated raw milk; HP-treated egg components; High-pressure processed apple and strawberry desserts; High pressure processing of cheese; High pressure-treated protein; Studies of bacterial spores by combined high pressure-heat treatments; Acquired resistance of microorganisms to inactivation by high hydrostatic pressure; Inactivation kinetics of microorganisms by high pressure.
Product details
Product details
- Edition: 1
- Latest edition
- Published: January 1, 1998
- Language: English
About the author
About the author
NI
N S Isaacs
Affiliations and expertise
University of Reading, UKView book on ScienceDirect
View book on ScienceDirect
Read High Pressure Food Science, Bioscience and Chemistry on ScienceDirect