Electronic Resource

Recent developments in high pressure processing of foods

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Fruit processing and preservation technologies must ensure fresh-like characteristics in foods while providing an acceptable and convenient shelf life, as well as assuring safety and nutritional value. Processing technologies include a wide range of methodologies to inactivate microorganisms, improve quality and stability, and preserve and minimize changes of fresh-like characteristics in fruit. High pressure as a food preservation technique inactivates microorganisms at room temperature or lower; thus, sensory and nutritional characteristics can be maintained. In recent years, a significant increase in the number of scientific papers in literature demonstrating novel and diversified uses of high pressure processing indicates it to be highly emerging technology. The effect of high pressure technology on the quality and safety of foods will be discussed. Selected practical examples in fruits and vegetables, dairy and meat industries using high pressure will be presented and discussed. A brief account of the challenges in adopting this technology for industrial development will also be included.

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Ketersediaan

Informasi Detail

Judul Seri

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No. Panggil

E167

Penerbit

New York : Springer., 2013

Deskripsi Fisik

XV, 117 lembar : il. warna

Bahasa

English

ISBN/ISSN

9781461470557

Klasifikasi

NONE

Tipe Isi

text

Tipe Media

computer

Tipe Pembawa

online resource

Edisi

-

Subjek

Teknologi Baru
Pengolahan Makanan

Info Detail Spesifik

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Pernyataan Tanggungjawab

Navin K Rastogi

Versi lain/terkait

Lampiran Berkas

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