High Pressure Processing of Food

Please use this identifier to cite or link to this item: 192.168.6.56/handle/123456789/74213

Full metadata record

DC Field	Value	Language
dc.contributor.editor	V. Barbosa-Cánovas, Gustavo	-
dc.contributor.editor	Balasubramaniam, V.M.	-
dc.contributor.editor	L.M. Lelieveld, Huub	-
dc.date.accessioned	2019-06-25T09:37:23Z	-
dc.date.available	2019-06-25T09:37:23Z	-
dc.date.issued	2016	-
dc.identifier.isbn	978-1-4939-3233-7	-
dc.identifier.uri	http://10.6.20.12:80/handle/123456789/74213	-
dc.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.	en
dc.language	en	en
dc.language.iso	en	en_US
dc.publisher	Springer Science+Business Media New York	en_US
dc.subject	Food	en_US
dc.title	High Pressure Processing of Food	en_US
dc.type	Book	en_US
Appears in Collections:	Chemistry

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