High pressure processing of foods:
Saved in:
| Format: | Book |
|---|---|
| Language: | English |
| Published: |
Ames, Iowa
Blackwell Publ. [u.a.]
2007
|
| Edition: | 1. ed. |
| Subjects: | |
| Online Access: | Table of contents only Inhaltsverzeichnis |
| Physical Description: | XXV, 246 S. Ill., graph. Darst. |
| ISBN: | 9780813809441 |
Staff View
MARC
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Record in the Search Index
| _version_ | 1804137207907221504 |
|---|---|
| adam_text | CONTENTS
Contributors ix
Foreword xv
Prologue xix
Preface xxi
Acknowledgments xxv
Chapter 1. Introduction to High Pressure Processing of Foods 1
Margaret F Patterson, Mark Linton,
and Christopher J. Doona
Chapter 2. Germination of Spores of Bacillus subtilis by
High Pressure 15
Peter Setlow
Chapter 3. Inactivation of Bacillus cereus by High
Hydrostatic Pressure 41
Murad A. Al-Holy, Mengshi Lin,
and Barbara A. Rasco
Chapter 4. Inactivation of Bacillus Spores at Low pH and in
Milk by High Pressure at Moderate Temperature 69
Isabelle Van Opstal, Abram Aertsen,
and Chris W. Michiels
Chapter 5. Pressure and Heat Resistance of Clostridium
botulinum and Other Endospores 95
Michael G. Gänzle, Dirk Margosch,
Roman Buckow, Matthias A. Ehrmann,
Volker Heinz, and Rudi F. Vogel
vu
viii Contents
Chapter 6. The Quasi-chemical and Weibull Distribution
Models of Nonlinear Inactivation Kinetics of
Escherichia coli ATCC 11229 by High
Pressure Processing 115
Christopher! Doona, Florence E. Feeherry,
Edward W. Ross, Maria Corradini,
and Micha Peleg
Chapter 7. Sensitization of Microorganisms to High Pressure
Processing by Phenolic Compounds 145
Yoon-Kyung Chung, Aaron S. Mahne, and
Ahmed E. Yousef
Chapter 8. Functional Genomics for Optimal Microbiological
Stability of Processed Food Products 173
Stanley Brul, Hans van der Spek,
Bart J.E Keijser, Frank H.J. Schuren,
Suus J.C.M. Oomes, and Roy C. Montijn
Chapter 9. Determination of Quality Differences in
Low-Acid Foods Sterilized by High
Pressure versus Retorting 195
Ming H. Lau and Evan J. Turek
Chapter 10. Consumer Evaluations of High Pressure
Processed Foods 219
Alan O. Wright, Armand V. Cardello,
and Rick Bell
Chapter 11. Compression Heating and Temperature
Control in High Pressure Processing 227
Edmund Ting
Index 235
|
| adam_txt |
CONTENTS
Contributors ix
Foreword xv
Prologue xix
Preface xxi
Acknowledgments xxv
Chapter 1. Introduction to High Pressure Processing of Foods 1
Margaret F Patterson, Mark Linton,
and Christopher J. Doona
Chapter 2. Germination of Spores of Bacillus subtilis by
High Pressure 15
Peter Setlow
Chapter 3. Inactivation of Bacillus cereus by High
Hydrostatic Pressure 41
Murad A. Al-Holy, Mengshi Lin,
and Barbara A. Rasco
Chapter 4. Inactivation of Bacillus Spores at Low pH and in
Milk by High Pressure at Moderate Temperature 69
Isabelle Van Opstal, Abram Aertsen,
and Chris W. Michiels
Chapter 5. Pressure and Heat Resistance of Clostridium
botulinum and Other Endospores 95
Michael G. Gänzle, Dirk Margosch,
Roman Buckow, Matthias A. Ehrmann,
Volker Heinz, and Rudi F. Vogel
vu
viii Contents
Chapter 6. The Quasi-chemical and Weibull Distribution
Models of Nonlinear Inactivation Kinetics of
Escherichia coli ATCC 11229 by High
Pressure Processing 115
Christopher! Doona, Florence E. Feeherry,
Edward W. Ross, Maria Corradini,
and Micha Peleg
Chapter 7. Sensitization of Microorganisms to High Pressure
Processing by Phenolic Compounds 145
Yoon-Kyung Chung, Aaron S. Mahne, and
Ahmed E. Yousef
Chapter 8. Functional Genomics for Optimal Microbiological
Stability of Processed Food Products 173
Stanley Brul, Hans van der Spek,
Bart J.E Keijser, Frank H.J. Schuren,
Suus J.C.M. Oomes, and Roy C. Montijn
Chapter 9. Determination of Quality Differences in
Low-Acid Foods Sterilized by High
Pressure versus Retorting 195
Ming H. Lau and Evan J. Turek
Chapter 10. Consumer Evaluations of High Pressure
Processed Foods 219
Alan O. Wright, Armand V. Cardello,
and Rick Bell
Chapter 11. Compression Heating and Temperature
Control in High Pressure Processing 227
Edmund Ting
Index 235 |
| any_adam_object | 1 |
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| bvnumber | BV022961028 |
| callnumber-first | T - Technology |
| callnumber-label | TP371 |
| callnumber-raw | TP371.75 |
| callnumber-search | TP371.75 |
| callnumber-sort | TP 3371.75 |
| callnumber-subject | TP - Chemical Technology |
| classification_rvk | ZE 60000 |
| ctrlnum | (OCoLC)126230424 (DE-599)DNB 2007019842 |
| dewey-full | 664/.02 |
| dewey-hundreds | 600 - Technology (Applied sciences) |
| dewey-ones | 664 - Food technology |
| dewey-raw | 664/.02 |
| dewey-search | 664/.02 |
| dewey-sort | 3664 12 |
| dewey-tens | 660 - Chemical engineering |
| discipline | Chemie / Pharmazie Agrar-/Forst-/Ernährungs-/Haushaltswissenschaft / Gartenbau |
| discipline_str_mv | Chemie / Pharmazie Agrar-/Forst-/Ernährungs-/Haushaltswissenschaft / Gartenbau |
| edition | 1. ed. |
| format | Book |
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| isbn | 9780813809441 |
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| spelling | High pressure processing of foods ed.: Christopher J. Doona ... 1. ed. Ames, Iowa Blackwell Publ. [u.a.] 2007 XXV, 246 S. Ill., graph. Darst. txt rdacontent n rdamedia nc rdacarrier Food industry and trade High pressure (Technology) Hochdruck (DE-588)4160091-5 gnd rswk-swf Hochdrucktechnik (DE-588)4160120-8 gnd rswk-swf Lebensmitteltechnologie (DE-588)4034901-9 gnd rswk-swf Lebensmittelverarbeitung (DE-588)4167045-0 gnd rswk-swf (DE-588)4143413-4 Aufsatzsammlung gnd-content Lebensmitteltechnologie (DE-588)4034901-9 s Hochdrucktechnik (DE-588)4160120-8 s DE-604 Lebensmittelverarbeitung (DE-588)4167045-0 s Hochdruck (DE-588)4160091-5 s Doona, Christopher J. Sonstige oth http://www.loc.gov/catdir/toc/ecip0717/2007019842.html Table of contents only HBZ Datenaustausch application/pdf http://bvbr.bib-bvb.de:8991/F?func=service&doc_library=BVB01&local_base=BVB01&doc_number=016165404&sequence=000002&line_number=0001&func_code=DB_RECORDS&service_type=MEDIA Inhaltsverzeichnis |
| spellingShingle | High pressure processing of foods Food industry and trade High pressure (Technology) Hochdruck (DE-588)4160091-5 gnd Hochdrucktechnik (DE-588)4160120-8 gnd Lebensmitteltechnologie (DE-588)4034901-9 gnd Lebensmittelverarbeitung (DE-588)4167045-0 gnd |
| subject_GND | (DE-588)4160091-5 (DE-588)4160120-8 (DE-588)4034901-9 (DE-588)4167045-0 (DE-588)4143413-4 |
| title | High pressure processing of foods |
| title_auth | High pressure processing of foods |
| title_exact_search | High pressure processing of foods |
| title_exact_search_txtP | High pressure processing of foods |
| title_full | High pressure processing of foods ed.: Christopher J. Doona ... |
| title_fullStr | High pressure processing of foods ed.: Christopher J. Doona ... |
| title_full_unstemmed | High pressure processing of foods ed.: Christopher J. Doona ... |
| title_short | High pressure processing of foods |
| title_sort | high pressure processing of foods |
| topic | Food industry and trade High pressure (Technology) Hochdruck (DE-588)4160091-5 gnd Hochdrucktechnik (DE-588)4160120-8 gnd Lebensmitteltechnologie (DE-588)4034901-9 gnd Lebensmittelverarbeitung (DE-588)4167045-0 gnd |
| topic_facet | Food industry and trade High pressure (Technology) Hochdruck Hochdrucktechnik Lebensmitteltechnologie Lebensmittelverarbeitung Aufsatzsammlung |
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