skip to content
Recent Developments in High Pressure Processing of Foods. Preview this item
ClosePreview this item
Checking...

Recent Developments in High Pressure Processing of Foods.

Author: Navin K Rastogi; Dietrich Knorr
Publisher: Dordrecht : Springer, 2013.
Series: SpringerBriefs in food, health, and nutrition.
Edition/Format:   eBook : Document : EnglishView all editions and formats
Summary:
Features a Foreword by Dr. Dietrich Knorr. Fruit processing and preservation technologies must ensure fresh-like characteristics in foods while providing an acceptable and convenient shelf life, as well as assuring safety and nutritional value. Processing technologies include a wide range of methodologies to inactivate microorganisms, improve quality and stability, and preserve and minimize changes of fresh-like  Read more...
Rating:

(not yet rated) 0 with reviews - Be the first.

 

Find a copy online

Links to this item

Find a copy in the library

&AllPage.SpinnerRetrieving; Finding libraries that hold this item...

Details

Genre/Form: Electronic books
Additional Physical Format: Print version:
Rastogi, Navin K.
Recent Developments in High Pressure Processing of Foods.
Dordrecht : Springer, ©2013
Material Type: Document, Internet resource
Document Type: Internet Resource, Computer File
All Authors / Contributors: Navin K Rastogi; Dietrich Knorr
ISBN: 9781461470557 1461470552
OCLC Number: 858763647
Description: 1 online resource (130 pages).
Contents: Foreword; Preface; About the Author; Abstract; Contents; Chapter 1: Introduction; Chapter 2: High-Pressure Processing of Plant Products; 2.1 Fruits; 2.1.1 Apples; 2.1.2 Apricots; 2.1.3 Avocados; 2.1.4 Berries; 2.1.5 Cashew Apples; 2.1.6 Grapefruit; 2.1.7 Grapes; 2.1.8 Guavas; 2.1.9 Kiwi Fruit; 2.1.10 Lemons; 2.1.11 Lychee; 2.1.12 Longan; 2.1.13 Mangoes; 2.1.14 Melons; 2.1.15 Oranges; 2.1.16 Passionfruit; 2.1.17 Peaches; 2.1.18 Pears; 2.1.19 Persimmons; 2.1.20 Pineapple; 2.1.21 Pomegranate; 2.2 Vegetables; 2.2.1 Bitter Melon; 2.2.2 Broccoli; 2.2.3 Cabbage; 2.2.4 Carrots; 2.2.5 Cauliflower. 2.2.6 Chestnut Kernels2.2.7 Eggplant; 2.2.8 Garlic; 2.2.9 Ginger; 2.2.10 Green Beans; 2.2.11 Green Peas; 2.2.12 Mushrooms; 2.2.13 Olives; 2.2.14 Onions; 2.2.15 Bell Peppers and Red Pepper; 2.2.16 Potatoes and Sweet Potatoes; 2.2.17 Spinach; 2.2.18 Tomatoes; 2.2.19 Turnip; 2.3 Other Plant Products; 2.3.1 Aloe Vera; 2.3.2 Green Tea; 2.3.3 Herbs and Roots; 2.3.4 Jam; 2.3.5 Smoothies; 2.3.6 Vegetable Beverages; Chapter 3: High-Pressure Processing of Dairy Products; 3.1 Milk; 3.1.1 Pasteurization; 3.1.2 Whey Protein; 3.1.3 Milk Enzymes; 3.1.4 Casein; 3.2 Cheese; 3.2.1 Shelf-Life Extension. 3.2.2 Rennet Coagulation3.2.3 Yield; 3.2.4 Ripening; 3.3 Yogurt; 3.4 Reconstituted Milk; 3.5 Ice Cream; 3.6 Other Dairy Products; Chapter 4: High-Pressure Processing of Animal Products; 4.1 Beef; 4.1.1 Ground Beef; 4.1.2 Beef Slices; 4.1.3 Meat Tenderness; 4.2 Pork; 4.2.1 Dry-Cured Ham; 4.2.2 Restructured Pork; 4.2.3 Frozen Ham; 4.2.4 Pork Slice and Homogenate; 4.3 Fish; 4.3.1 Inactivation of Microorganisms and Enzymes; 4.3.2 Extended Shelf Life; 4.3.3 Effect on Freezing and Thawing; 4.3.4 Other Marine Products; 4.4 Poultry; 4.5 Eggs; 4.6 Sausages; 4.7 Oysters; 4.8 Shrimp, Clams, and Squid. Chapter 5: ConclusionAcknowledgments; References.
Series Title: SpringerBriefs in food, health, and nutrition.

Abstract:

Features a Foreword by Dr. Dietrich Knorr. Fruit processing and preservation technologies must ensure fresh-like characteristics in foods while providing an acceptable and convenient shelf life, as well as assuring safety and nutritional value. Processing technologies include a wide range of methodologies to inactivate microorganisms, improve quality and stability, and preserve and minimize changes of fresh-like characteristics in fruit. High pressure as a food preservation technique inactivates microorganisms at room temperature or lower; thus, sensory and nutritional characteristics can be m.

Reviews

User-contributed reviews
Retrieving GoodReads reviews...
Retrieving DOGObooks reviews...

Tags

Be the first.
Confirm this request

You may have already requested this item. Please select Ok if you would like to proceed with this request anyway.

Linked Data


Primary Entity

<http://www.worldcat.org/oclc/858763647> # Recent Developments in High Pressure Processing of Foods.
    a schema:CreativeWork, schema:MediaObject, schema:Book ;
    library:oclcnum "858763647" ;
    library:placeOfPublication <http://experiment.worldcat.org/entity/work/data/1211047995#Place/dordrecht> ; # Dordrecht
    library:placeOfPublication <http://id.loc.gov/vocabulary/countries/ne> ;
    schema:about <http://dewey.info/class/664.02/> ;
    schema:bookFormat schema:EBook ;
    schema:contributor <http://viaf.org/viaf/94445138> ; # Dietrich Knorr
    schema:creator <http://viaf.org/viaf/305458861> ; # Navin K. Rastogi
    schema:datePublished "2013" ;
    schema:description "Foreword; Preface; About the Author; Abstract; Contents; Chapter 1: Introduction; Chapter 2: High-Pressure Processing of Plant Products; 2.1 Fruits; 2.1.1 Apples; 2.1.2 Apricots; 2.1.3 Avocados; 2.1.4 Berries; 2.1.5 Cashew Apples; 2.1.6 Grapefruit; 2.1.7 Grapes; 2.1.8 Guavas; 2.1.9 Kiwi Fruit; 2.1.10 Lemons; 2.1.11 Lychee; 2.1.12 Longan; 2.1.13 Mangoes; 2.1.14 Melons; 2.1.15 Oranges; 2.1.16 Passionfruit; 2.1.17 Peaches; 2.1.18 Pears; 2.1.19 Persimmons; 2.1.20 Pineapple; 2.1.21 Pomegranate; 2.2 Vegetables; 2.2.1 Bitter Melon; 2.2.2 Broccoli; 2.2.3 Cabbage; 2.2.4 Carrots; 2.2.5 Cauliflower."@en ;
    schema:description "Features a Foreword by Dr. Dietrich Knorr. Fruit processing and preservation technologies must ensure fresh-like characteristics in foods while providing an acceptable and convenient shelf life, as well as assuring safety and nutritional value. Processing technologies include a wide range of methodologies to inactivate microorganisms, improve quality and stability, and preserve and minimize changes of fresh-like characteristics in fruit. High pressure as a food preservation technique inactivates microorganisms at room temperature or lower; thus, sensory and nutritional characteristics can be m."@en ;
    schema:exampleOfWork <http://worldcat.org/entity/work/id/1211047995> ;
    schema:genre "Electronic books"@en ;
    schema:inLanguage "en" ;
    schema:isPartOf <http://experiment.worldcat.org/entity/work/data/1211047995#Series/springerbriefs_in_food_health_and_nutrition> ; # SpringerBriefs in food, health, and nutrition.
    schema:isSimilarTo <http://worldcat.org/entity/work/data/1211047995#CreativeWork/recent_developments_in_high_pressure_processing_of_foods> ;
    schema:name "Recent Developments in High Pressure Processing of Foods."@en ;
    schema:productID "858763647" ;
    schema:publication <http://www.worldcat.org/title/-/oclc/858763647#PublicationEvent/dordrecht_springer_2013> ;
    schema:publisher <http://experiment.worldcat.org/entity/work/data/1211047995#Agent/springer> ; # Springer
    schema:url <http://public.eblib.com/choice/publicfullrecord.aspx?p=1398414> ;
    schema:url <http://ebookcentral.proquest.com/lib/ucm/detail.action?docID=1398414> ;
    schema:workExample <http://worldcat.org/isbn/9781461470557> ;
    wdrs:describedby <http://www.worldcat.org/title/-/oclc/858763647> ;
    .


Related Entities

<http://experiment.worldcat.org/entity/work/data/1211047995#Series/springerbriefs_in_food_health_and_nutrition> # SpringerBriefs in food, health, and nutrition.
    a bgn:PublicationSeries ;
    schema:hasPart <http://www.worldcat.org/oclc/858763647> ; # Recent Developments in High Pressure Processing of Foods.
    schema:name "SpringerBriefs in food, health, and nutrition." ;
    schema:name "SpringerBriefs in Food, Health, and Nutrition" ;
    .

<http://viaf.org/viaf/305458861> # Navin K. Rastogi
    a schema:Person ;
    schema:familyName "Rastogi" ;
    schema:givenName "Navin K." ;
    schema:name "Navin K. Rastogi" ;
    .

<http://viaf.org/viaf/94445138> # Dietrich Knorr
    a schema:Person ;
    schema:familyName "Knorr" ;
    schema:givenName "Dietrich" ;
    schema:name "Dietrich Knorr" ;
    .

<http://worldcat.org/entity/work/data/1211047995#CreativeWork/recent_developments_in_high_pressure_processing_of_foods>
    a schema:CreativeWork ;
    rdfs:label "Recent Developments in High Pressure Processing of Foods." ;
    schema:description "Print version:" ;
    schema:isSimilarTo <http://www.worldcat.org/oclc/858763647> ; # Recent Developments in High Pressure Processing of Foods.
    .

<http://worldcat.org/isbn/9781461470557>
    a schema:ProductModel ;
    schema:isbn "1461470552" ;
    schema:isbn "9781461470557" ;
    .


Content-negotiable representations

Close Window

Please sign in to WorldCat 

Don't have an account? You can easily create a free account.