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192.168.6.56/handle/123456789/74213| Title: | High Pressure Processing of Food |
| Authors: | V. Barbosa-Cánovas, Gustavo Balasubramaniam, V.M. L.M. Lelieveld, Huub |
| Keywords: | Food |
| Issue Date: | 2016 |
| Publisher: | Springer Science+Business Media New York |
| Description: | High-pressure processing (HPP) of food, one of the most successful nonthermal technologies, has been adopted by the food industry because of the number of advantages it offers to some conventional methods of preservation. The high demand for minimally processed foods, but at the same time very safe, makes this technology appropriate for a number of applications. HPP could replace or partially replace well-accepted technologies because it offers the opportunity for the development of new products and it might bring an alternative to address processing issues not yet resolved. |
| URI: | http://10.6.20.12:80/handle/123456789/74213 |
| ISBN: | 978-1-4939-3233-7 |
| Appears in Collections: | Chemistry |
Files in This Item:
| File | Description | Size | Format | |
|---|---|---|---|---|
| 2016_Book_HighPressureProcessingOfFood.pdf | 14.52 MB | Adobe PDF | View/Open |
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