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
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.
Food scientists and technologists
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.
- Edition: 1
- Latest edition
- Published: January 1, 1998
- Language: English
NI
N S Isaacs
Affiliations and expertise
University of Reading, UKRead High Pressure Food Science, Bioscience and Chemistry on ScienceDirect