Title Ultra high pressure treatments of foods / edited by Marc E.G. Hendrickx, Dietrich Knorr ; with Linda Ludikhuyze, Ann Van Loey, Volker Heinz

Published New York ; London : Kluwer Academic/Plenum, [2001]

Copies

Location	Call no.	Vol.	Availability
MELB	664.028 Hen/Uhp		AVAILABLE

Description xv, 340 pages : illustrations ; 26 cm Series Food engineering series Food engineering series. Contents Ch.1. The evolution of high pressure processing of foods -- Ch.2. The effects of high pressure on biomaterials -- Ch.3. Effects of high pressure on food attributes -- Ch.4. Effects of high pressure on spores -- Ch.5. Effects of high pressure on enzymes related to food quality -- Ch.6. Effects of high pressure on chemical reactions related to food quality -- Ch.7. Effects of high pressure on protein and polysaccharide-based structures -- Ch.8. Effects of high pressure on water-ice transitions in foods -- Ch.9. Industrial scale high pressure processing of foods -- Ch.10. High pressure processing of dairy products -- Ch.11. High pressure equipment designs for food processing applications Bibliography Includes bibliographical references and index Subject Food -- Preservation. Food -- Preservation -- Methodology. Food -- Microbiology -- Methodology. Food industry and trade. High pressure (Technology) Author Knorr, Dietrich (Dietrich W.) Hendrickx, Marc E. G. LC no. 20012275 ISBN 0306472783 : 0834218488

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