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Elsevier

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

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

Food scientists and technologists

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

  • Edition: 1
  • Latest edition
  • Published: January 1, 1998
  • Language: English

About the author

NI

N S Isaacs

Affiliations and expertise
University of Reading, UK

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