Strathprints Home | Open Access | Browse | Search | User area | Copyright | Help | Library Home | SUPrimo

Developments in High-Pressure Food Processing

Schaschke, Carl (2011) Developments in High-Pressure Food Processing. Food Science and Technology . Nova Science Publishers, Inc.. ISBN 978-1617612978

Full text not available in this repository.

Abstract

This book examines the developments made in the processing of foods using high pressure. Consumers generally expect the food to be of a high quality, minimally processed, natural, additive-free, high in nutritional value as well as safe to eat. High Pressure processing is an alternative to thermal processing which can destroy harmful micro-organisms rendering the food safe to eat. As a way of minimally processing food, it has the potential to preserve the quality of foods in many cases and even be responsible for producing new textures and properties. The effect of high pressure on the molecular structure of food proteins is to change their functional properties in surprising and often useful ways. This book discusses how using high pressure instead of heat is to preserve and even improve food quality in terms of taste, flavour, texture and colour.

Item type: Book
ID code: 32342
Keywords: food science, food processing, Chemical engineering
Subjects: Technology > Chemical engineering
Department: Faculty of Engineering > Chemical and Process Engineering
Related URLs:
Depositing user: Pure Administrator
Date Deposited: 28 Jul 2011 15:23
Last modified: 12 Mar 2012 11:30
URI: http://strathprints.strath.ac.uk/id/eprint/32342

Actions (login required)

View Item