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High pressure processing of fruit and vegetable products / edited by Milan Houska, Filipa Vinagre Marques da Silva.

Contributor(s): Material type: TextTextLanguage: English Series: Contemporary food engineering series | Contemporary food engineering | Food science & technologyPublication details: Boca Raton : CRC Press, Taylor & Francis Group, CRC Press is an imprint of the Taylor & Francis Group, an informa business, [2018], c2018.Description: xvi, 177 pages : illustrations ; 24 cmContent type:
  • text
Media type:
  • unmediated
Carrier type:
  • volume
ISBN:
  • 9781498739023 (hardback : acidfree paper)
Subject(s): LOC classification:
  • TP440 H53 2018
Online resources:
Contents:
Introduction to high-pressure processing of fruit and vegetable products -- High pressure processing effect on microorganisms in fruit and vegetable products -- High-pressure processing effect on endogenous enzymes in fruits and vegetables -- Packaging system for high pressure processing -- Current status of industrial HPP equipment for food processing -- High-pressure processing effect on nutrients and their stability -- Health active components in fruit/vegetable juices treated by high pressure -- Sensory properties of high pressure treated fruit and vegetable juices -- High pressure processing combined with heat for fruit and vegetable preservation -- Examples of commercial fruit and vegetable juices and smoothies cold pasteurized by high pressure -- Regulatory aspects of high-pressure processed foods in North America, Europe, Asia, New Zealand, and Australia -- Conclusions and final remarks -- Index.
List(s) this item appears in: Print Books 2021
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Holdings
Item type Current library Collection Call number Materials specified Status Notes Date due Barcode
Books Books Ladislao N. Diwa Memorial Library Reserve Section Non-fiction RUS TP440 H53 2018 (Browse shelf(Opens below)) Room use only 77017 00078102

"Also available in the contemporary food engineering series"--Cover page 4.

Includes bibliographical references and index.

Introduction to high-pressure processing of fruit and vegetable products -- High pressure processing effect on microorganisms in fruit and vegetable products -- High-pressure processing effect on endogenous enzymes in fruits and vegetables -- Packaging system for high pressure processing -- Current status of industrial HPP equipment for food processing -- High-pressure processing effect on nutrients and their stability -- Health active components in fruit/vegetable juices treated by high pressure -- Sensory properties of high pressure treated fruit and vegetable juices -- High pressure processing combined with heat for fruit and vegetable preservation -- Examples of commercial fruit and vegetable juices and smoothies cold pasteurized by high pressure -- Regulatory aspects of high-pressure processed foods in North America, Europe, Asia, New Zealand, and Australia -- Conclusions and final remarks -- Index.

Fund 164 Forefront Book Co., Inc. Purchased 04/25/2019 77017 nej PHP 8,875.20 2019-04-298 2019-1-0251

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