High pressure processing of foods:
Gespeichert in:
| 1. Verfasser: | |
|---|---|
| Format: | Elektronisch E-Book |
| Sprache: | English |
| Veröffentlicht: |
Hoboken
John Wiley & Sons
2007
|
| Schriftenreihe: | Institute of Food Technologists Series
|
| Schlagworte: | |
| Online-Zugang: | FAW01 FAW02 Volltext |
| Beschreibung: | 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 species as functions of processing parameters such as pressure, temperature, time, food matrix, and the presence of anti-microbials; propose predictive mathematical models for predicting spore inactivation in foods treated with HPP; address commercial aspects of high pressure processing that include th 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 |
| Beschreibung: | 1 Online-Ressource |
| ISBN: | 0470376317 1282112619 9780470376317 9781282112612 |
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| 500 | |a 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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Datensatz im Suchindex
| _version_ | 1804175617047920640 |
|---|---|
| any_adam_object | |
| author | Doona, Christopher J. |
| author_facet | Doona, Christopher J. |
| author_role | aut |
| author_sort | Doona, Christopher J. |
| author_variant | c j d cj cjd |
| building | Verbundindex |
| bvnumber | BV043153959 |
| collection | ZDB-4-EBA |
| ctrlnum | (OCoLC)723943491 (DE-599)BVBBV043153959 |
| 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 |
| format | Electronic eBook |
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| illustrated | Not Illustrated |
| indexdate | 2024-07-10T07:19:08Z |
| institution | BVB |
| isbn | 0470376317 1282112619 9780470376317 9781282112612 |
| language | English |
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| spelling | Doona, Christopher J. Verfasser aut High pressure processing of foods Hoboken John Wiley & Sons 2007 1 Online-Ressource txt rdacontent c rdamedia cr rdacarrier Institute of Food Technologists Series 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 species as functions of processing parameters such as pressure, temperature, time, food matrix, and the presence of anti-microbials; propose predictive mathematical models for predicting spore inactivation in foods treated with HPP; address commercial aspects of high pressure processing that include th 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 TECHNOLOGY & ENGINEERING / Food Science bisacsh Food industry and trade fast High pressure (Technology) fast Food industry and trade High pressure (Technology) Hochdrucktechnik (DE-588)4160120-8 gnd rswk-swf Hochdruck (DE-588)4160091-5 gnd rswk-swf Lebensmitteltechnologie (DE-588)4034901-9 gnd rswk-swf Lebensmittelverarbeitung (DE-588)4167045-0 gnd rswk-swf 1\p (DE-588)4143413-4 Aufsatzsammlung gnd-content Lebensmittelverarbeitung (DE-588)4167045-0 s Hochdruck (DE-588)4160091-5 s 2\p DE-604 Lebensmitteltechnologie (DE-588)4034901-9 s Hochdrucktechnik (DE-588)4160120-8 s 3\p DE-604 Feeherry, Florence E. Sonstige oth http://search.ebscohost.com/login.aspx?direct=true&scope=site&db=nlebk&db=nlabk&AN=450009 Aggregator Volltext 1\p cgwrk 20201028 DE-101 https://d-nb.info/provenance/plan#cgwrk 2\p cgwrk 20201028 DE-101 https://d-nb.info/provenance/plan#cgwrk 3\p cgwrk 20201028 DE-101 https://d-nb.info/provenance/plan#cgwrk |
| spellingShingle | Doona, Christopher J. High pressure processing of foods TECHNOLOGY & ENGINEERING / Food Science bisacsh Food industry and trade fast High pressure (Technology) fast Food industry and trade High pressure (Technology) Hochdrucktechnik (DE-588)4160120-8 gnd Hochdruck (DE-588)4160091-5 gnd Lebensmitteltechnologie (DE-588)4034901-9 gnd Lebensmittelverarbeitung (DE-588)4167045-0 gnd |
| subject_GND | (DE-588)4160120-8 (DE-588)4160091-5 (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_full | High pressure processing of foods |
| title_fullStr | High pressure processing of foods |
| title_full_unstemmed | High pressure processing of foods |
| title_short | High pressure processing of foods |
| title_sort | high pressure processing of foods |
| topic | TECHNOLOGY & ENGINEERING / Food Science bisacsh Food industry and trade fast High pressure (Technology) fast Food industry and trade High pressure (Technology) Hochdrucktechnik (DE-588)4160120-8 gnd Hochdruck (DE-588)4160091-5 gnd Lebensmitteltechnologie (DE-588)4034901-9 gnd Lebensmittelverarbeitung (DE-588)4167045-0 gnd |
| topic_facet | TECHNOLOGY & ENGINEERING / Food Science Food industry and trade High pressure (Technology) Hochdrucktechnik Hochdruck Lebensmitteltechnologie Lebensmittelverarbeitung Aufsatzsammlung |
| url | http://search.ebscohost.com/login.aspx?direct=true&scope=site&db=nlebk&db=nlabk&AN=450009 |
| work_keys_str_mv | AT doonachristopherj highpressureprocessingoffoods AT feeherryflorencee highpressureprocessingoffoods |