Ultra High Pressure Treatment Of Foods by Marc E.g. Hendrickx

Ultra High Pressure Treatment Of Foods

EditorMarc E.g. Hendrickx, Dietrich Knorr, Marc E. G. Hendrickx

Hardcover | September 30, 2002

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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.

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Title:Ultra High Pressure Treatment Of FoodsFormat:HardcoverDimensions:355 pages, 10 × 7.01 × 0.04 inPublished:September 30, 2002Publisher:Springer USLanguage:English

The following ISBNs are associated with this title:

ISBN - 10:0306472783

ISBN - 13:9780306472787

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Table of Contents

Contributors. Preface. Acknowledgments. Part I: Fundamental Aspects Of Treating Foods With High Pressure. 1. The Evolution of High Pressure Processing of Foods; G.W. Gould. Introduction. Preservation Technologies. Evolution of High Pressure Processing. Conclusion. 2. The Effects of High Pressure on Biomaterials; K. Heremans. Introduction. Pressure versus Temperature Effects. Stability Phase Diagrams of Food Macromolecules. Structure Property Relationship in Food Biopolymers. Conclusion. Part II: Effects Of High Pressure On Food Attributes. 3. Effects of High Pressure on Vegetative Microorganisms; J.P. Smelt, J.C. Hellemons, M. Patterson. Introduction. Mode of Action of Temperature and Pressure on Microorganisms. Classes of Heat Resistance and Pressure Inactivation. The Effects of Food Constituents on Pressure Resistance. Design of Safe Pasteurization Conditions. Conclusion. 4. Effects of High Pressure on Spores; V. Heinz, D. Knorr. Introduction. Pressure and Temperature. Microbiological Aspects. Modeling Approach. Spores under Pressure. Conclusion. 5. Effects of High Pressure on Enzymes Related to Food Quality; L. Ludikhuyze, A. Van Loey, Indrawati, S. Denys, M.E.G. Hendrickx. Introduction. Mechanisms and Kinetics of Pressure Inactivation of Enzymes. The Effect of High Pressure on Enzymes Related to Food Quality. Kinetic Models To Describe Pressure-Temperature Inactivation of Enzymes Related to Food Quality. From Kinetic Information to Process Engineering. Conclusion. Glossary. 6. Effects of High Pressure on Chemical Reactions Related to Food Quality; L. Ludikhuyze, M.E.G. Hendrickx. Introduction. The Effect of High Pressure on the Color of Food Products. The Effects of High Pressure on the Flavor of Food Products. The Effects of High Pressure on Texture of Food Products. The Effects of High Pressure on Nutritive Value and Health Components of Food Products. The Effect of High Pressure on Lipid Oxidation in Food Products. Conclusion. 7. Effects of High Pressure on Protein- and Polysaccharide-Based Structures; M. Michel, K. Autio. Introduction. Pressure-Related Alterations in Food Raw Materials. Behavior of Starch Dispersions under Pressure. Influence of Pressure on Pectin. Pressure Effects on Protein Functionality. Structure Engineering by Pressure in Protein-Pectin Mixtures. Conclusion. 8. Effects of High Pressure on Water-Ice Transitions in Foods; S. Denys, O. Schlüter, M.E.G. Hendrickx, D. Knorr. Introduction. The Uses of Pressure in Freezing and Thawing. Modeling Heat Transfer during Processes with Phase Transitions at High Pressure. Conclusion. Part III: Food Products And Processes. 9. Industrial-Scale High Pressure Processing of Foods; P. Rovere. Introduction. High Pressure Processing: State of the Art. Effects of Pressure on Real Foods. The Development of Combined Processing. Conclusion. 10. High Pressure Processing of Dairy Products; E. Needs. Introduction. Milk Proteins. Dairy Foams, Emulsions, and Gels. Application of High Pressure in Cheese Production. Milk Enzymes. Conclusion. 11. High Pressure Equipment Designs for Food Processing Applications; R.W. van den Berg, H. Hoogland, H.L.M. Lelieveld, L. van Schepdael. Introduction. Equipment for High Pressure Processing. Major Manufacturers of High Pressure Processing Equipment. Economics of High Pressure Processing. Conclusion. Index. About the Editors. List of Sources.