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High Pressure Food Science, Bioscience and Chemistry
- 1st Edition - January 1, 1998
- Author: N S Isaacs
- Language: English
- eBook ISBN:9 7 8 - 1 - 8 4 5 6 9 - 8 3 7 - 9
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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Request a sales quoteThe 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.
- No. of pages: 514
- Language: English
- Edition: 1
- Published: January 1, 1998
- Imprint: Woodhead Publishing
- eBook ISBN: 9781845698379
NI
N S Isaacs
Affiliations and expertise
University of Reading, UKRead High Pressure Food Science, Bioscience and Chemistry on ScienceDirect