High pressure processing of foods.

High pressure processing of foods.

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 spec...

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Bibliographic Details
Main Author: Doona, Christopher J.
Other Authors: Feeherry, Florence E.
Format: eBook
Language:English
Published: Hoboken : John Wiley & Sons, 2007.
Series:Institute of Food Technologists Series.
Subjects:
Food industry and trade.
High pressure (Technology)
High pressure (Science)
TECHNOLOGY & ENGINEERING > Food Science.
Food industry and trade
Online Access:Click for online access
Table of Contents:
  • Cover
  • CONTENTS
  • Contributors
  • Foreword
  • Prologue
  • Preface
  • Acknowledgments
  • Chapter 1. Introduction to High Pressure Processing of Foods
  • Chapter 2. Germination of Spores of Bacillus subtilis by High Pressure
  • Chapter 3. Inactivation of Bacillus cereus by High Hydrostatic Pressure
  • Chapter 4. Inactivation of Bacillus Spores at Low pH and in Milk by High Pressure at Moderate Temperature
  • Chapter 5. Pressure and Heat Resistance of Clostridium botulinum and Other Endospores
  • Chapter 6. The Quasi-chemical and Weibull Distribution Models of Nonlinear Inactivation Kinetics of Escherichia coli ATCC 11229 by High Pressure Processing
  • Chapter 7. Sensitization of Microorganisms to High Pressure Processing by Phenolic Compounds
  • Chapter 8. Functional Genomics for Optimal Microbiological Stability of Processed Food Products
  • Chapter 9. Determination of Quality Differences in Low-Acid Foods Sterilized by High Pressure versus Retorting
  • Chapter 10. Consumer Evaluations of High Pressure Processed Foods
  • Chapter 11. Compression Heating and Temperature Control in High Pressure Processing
  • Index.

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