 High Pressure Processing of Foods
ISBN: 978-0-8138-0944-1
Hardcover
272 pages
November 2007, Wiley-Blackwell
US $184.99
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1. Introduction to High Pressure Processing of Foods.
2. Germination of Spores of Bacillus subtilis by High Pressure.
3. Inactivation of Bacillus cereus by High Hydrostatic Pressure.
4. Inactivation of Bacillus spores at low pH and in milk by high pressure at moderate temperature.
5. Pressure and heat resistance of Clostridium botulinum and other endospores.
6. The Quasi-chemical and Weibull Distribution Models of Nonlinear Inactivation Kinetics of Escherichia coli ATCC 11229 by High Pressure Processing.
7. Sensitization of microorganisms to high-pressure processing by phenolic compounds.
8. Functional genomics for optimal microbiological stability of processed food products.
9. Determination of Quality Differences in Low-Acid Foods Sterilized by High Pressure Versus Retorting.
10. Consumer Evaluations of High Pressure Processed Foods.
11. Compression Heating and Temperature Control in High Pressure Processing
2. Germination of Spores of Bacillus subtilis by High Pressure.
3. Inactivation of Bacillus cereus by High Hydrostatic Pressure.
4. Inactivation of Bacillus spores at low pH and in milk by high pressure at moderate temperature.
5. Pressure and heat resistance of Clostridium botulinum and other endospores.
6. The Quasi-chemical and Weibull Distribution Models of Nonlinear Inactivation Kinetics of Escherichia coli ATCC 11229 by High Pressure Processing.
7. Sensitization of microorganisms to high-pressure processing by phenolic compounds.
8. Functional genomics for optimal microbiological stability of processed food products.
9. Determination of Quality Differences in Low-Acid Foods Sterilized by High Pressure Versus Retorting.
10. Consumer Evaluations of High Pressure Processed Foods.
11. Compression Heating and Temperature Control in High Pressure Processing
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