| High Pressure Processing of Foods (Institute of Food Technologists Series) | 
 enlarge | Authors: Florence Feeherry, Christopher Doona
Creator: C. Patrick Dunne
Publisher: Wiley-Blackwell
Category: Book
List Price: $184.99
Buy Used: $138.79
You Save: $46.20 (25%)
New (23) Used (8) from $138.79
Sales Rank: 1716324
Media: Hardcover
Number Of Items: 1
Pages: 272
Shipping Weight (lbs): 1.4
Dimensions (in): 9 x 6.1 x 0.9
ISBN: 0813809444
Dewey Decimal Number: 664.02
EAN: 9780813809441
ASIN: 0813809444
Publication Date: November 27, 2007
Availability: Usually ships in 1-2 business days
Condition: Brand New, Perfect Condition, Please allow 4-14 business days for delivery. 100% Money Back Guarantee, Over 1,000,000 customers served.
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Product Description
In High Pressure Processing of Foods, an array of international experts interrelate leading scientific advancements that use molecular biology techniques to explore the biochemical mechanisms of spore germination and inactivation by high pressure; investigate the inactivation of different spore species as functions of processing parameters such as pressure, temperature, time, food matrix, and the presence of anti-microbials; propose predictive mathematical models for predicting spore inactivation in foods treated with HPP; address commercial aspects of high pressure processing that include the high pressure equipment and packaging used to achieve the sterilization of bacterial spores in foods; and provide an assessment of the quality of food products preserved by HPP. High Pressure Processing of Foods is the landmark resource on the mechanisms and predictive modeling of bacterial spore inactivation by HPP.
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