The Resource Ultra High Pressure Treatments of Foods, edited by Marc E.G. Hendrickx, Dietrich Knorr, Linda Ludikhuyze, Ann Loey, Volker Heinz, (electronic resource)

Ultra High Pressure Treatments of Foods, edited by Marc E.G. Hendrickx, Dietrich Knorr, Linda Ludikhuyze, Ann Loey, Volker Heinz, (electronic resource)

Label
Ultra High Pressure Treatments of Foods
Title
Ultra High Pressure Treatments of Foods
Statement of responsibility
edited by Marc E.G. Hendrickx, Dietrich Knorr, Linda Ludikhuyze, Ann Loey, Volker Heinz
Creator
Contributor
Subject
Genre
Language
eng
Summary
This book examines the use of high-pressure technology in food processing and preservation. The editors have assembled a respected list of contributors from both academia and industry to explore the fundamental aspects of this non-thermal treatment of foods, beginning with a section on the evolution of high-pressure processing. The second part of the book consists of chapters dealing with the effects of this treatment on the microbiology, food quality, and food structure of foods. The next section looks at how this processing technique affects shelf life, liquid and solid foods. Finally, the book addresses the specific processing aspects, equipment, and the regulatory issues involved with high-pressure treatment
Member of
Cataloging source
I9W
http://library.link/vocab/creatorName
Hendrickx, Marc E. G
Dewey number
664
Index
no index present
LC call number
TP371.75
Literary form
non fiction
Nature of contents
encyclopedias
http://library.link/vocab/relatedWorkOrContributorName
  • Knorr, Dietrich
  • Ludikhuyze, Linda
  • Loey, Ann
  • Heinz, Volker
Series statement
Food Engineering Series, 1571-0297
http://library.link/vocab/subjectName
  • Food industry and trade
  • High pressure (Technology)
  • Food industry and trade
  • High pressure (Technology)
Label
Ultra High Pressure Treatments of Foods, edited by Marc E.G. Hendrickx, Dietrich Knorr, Linda Ludikhuyze, Ann Loey, Volker Heinz, (electronic resource)
Link
http://dx.doi.org/10.1007/978-1-4615-0723-9
Instantiates
Publication
Carrier category
online resource
Carrier category code
  • cr
Carrier MARC source
rdacarrier
Color
not applicable
Content category
text
Content type code
  • txt
Content type MARC source
rdacontent
Contents
From the contents: Contributors -- Preface -- Acknowledgments -- Part I: Fundamental Aspects Of Treating Foods With High Pressure -- Part II: Effects Of High Pressure On Food Attributes -- Part III: Food Products And Processes -- Conclusion -- Index -- About the Editors -- List of Sources
Dimensions
unknown
Extent
1 online resource (356 pages).
Form of item
online
Isbn
9781461507239
Isbn Type
(electronic bk.)
Media category
computer
Media MARC source
rdamedia
Media type code
  • c
Other control number
10.1007/978-1-4615-0723-9
Specific material designation
remote
System control number
  • (OCoLC)840283487
  • (OCoLC)ocn840283487
Label
Ultra High Pressure Treatments of Foods, edited by Marc E.G. Hendrickx, Dietrich Knorr, Linda Ludikhuyze, Ann Loey, Volker Heinz, (electronic resource)
Link
http://dx.doi.org/10.1007/978-1-4615-0723-9
Publication
Carrier category
online resource
Carrier category code
  • cr
Carrier MARC source
rdacarrier
Color
not applicable
Content category
text
Content type code
  • txt
Content type MARC source
rdacontent
Contents
From the contents: Contributors -- Preface -- Acknowledgments -- Part I: Fundamental Aspects Of Treating Foods With High Pressure -- Part II: Effects Of High Pressure On Food Attributes -- Part III: Food Products And Processes -- Conclusion -- Index -- About the Editors -- List of Sources
Dimensions
unknown
Extent
1 online resource (356 pages).
Form of item
online
Isbn
9781461507239
Isbn Type
(electronic bk.)
Media category
computer
Media MARC source
rdamedia
Media type code
  • c
Other control number
10.1007/978-1-4615-0723-9
Specific material designation
remote
System control number
  • (OCoLC)840283487
  • (OCoLC)ocn840283487

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