| 书目名称 | High Pressure Processing of Food | | 副标题 | Principles, Technolo | | 编辑 | V.M. Balasubramaniam,Gustavo V. Barbosa-Cánovas,Hu | | 视频video | | | 概述 | Presents a comprehensive overview of high-pressure processing, an industrially relevant solution to the growing consumer demand for wholesome, fresh-tasting foods, where application of pressure assure | | 丛书名称 | Food Engineering Series | | 图书封面 |  | | 描述 | .High pressure processing technology has been adopted worldwide at the industrial level to preserve a wide variety of food products without using heat or chemical preservatives. .High Pressure Processing: Technology Principles and Applications. will review the basic technology principles and process parameters that govern microbial safety and product quality, an essential requirement for industrial application. This book will be of interest to scientists in the food industry, in particular to those involved in the processing of products such as meat, fish, fruits, and vegetables. The book will be equally important to food microbiologists and processing specialists in both the government and food industry. Moreover, it will be a valuable reference for authorities involved in the import and export of high pressure treated food products. Finally, this update on the science and technology of high pressure processing will be helpful to all academic, industrial, local, and state educators in their educational efforts, as well as a great resource for graduate students interested in learning about state-of-the-art technology in food engineering. . | | 出版日期 | Book 2016 | | 关键词 | Food freezing; Food process engineering; Food processing technology; High pressure food; High pressure f | | 版次 | 1 | | doi | https://doi.org/10.1007/978-1-4939-3234-4 | | isbn_softcover | 978-1-4939-8003-1 | | isbn_ebook | 978-1-4939-3234-4Series ISSN 1571-0297 Series E-ISSN 2628-8095 | | issn_series | 1571-0297 | | copyright | Springer Science+Business Media New York 2016 |
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发表于 2025-3-21 16:26:42
