{"product_id":"high-pressure-processing-of-food-principles-technology-and-applications-9781493932337","title":"High Pressure Processing of Food: Principles, Technology and Applications","description":"\u003cp\u003e • Author(s): V. M. Balasubramaniam\u003cbr\u003e • Publisher: Springer\u003cbr\u003e • Publisher Imprint: Springer\u003cbr\u003e • BISAC: Food Science - General\u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003cp\u003e\u003cb\u003eFrom the Back Cover\u003c\/b\u003e\u003cbr\u003e\u003c\/p\u003e\u003cp\u003eHigh-pressure processing (HPP) represents an industrially relevant solution to the growing consumer demand for wholesome, fresh-tasting foods, where application of pressure assures food safety. \u003c\/p\u003e\u003cp\u003eThrough 31 chapters grouped into 7 relevant sections, the book comprehensively reviews and summarizes current state-of-the-art knowledge, from process engineering, packaging, industrial scale equipment, consumer acceptance, regulations, to application of high pressure in food pasteurization, sterilization, extraction, homogenization, and freezing and thawing.\u003c\/p\u003e\u003cp\u003eFood safety specialists and process authorities working in both government and food industry sectors will find useful chapters about pressure effects on harmful biological agents as well as approaches to validation of high pressure technology. \u003c\/p\u003e\u003cp\u003eChapters related to high pressure reaction kinetics, process uniformity, mathematical modeling, pressure effects on proteins, enzymes starch and bioactive co\u003c\/p\u003empounds, and structural changes in pressure treated foods will be particularly beneficial for graduate and undergraduate students to discover the latest information on high pressure preservation principles. \u003cp\u003e\u003c\/p\u003e\u003cp\u003e \u003c\/p\u003e\u003cp\u003eChapters concerning high pressure applications in different food industry sectors will serve as excellent reference to food industry professionals, in particular to those involved in the processing of products such as meat, seafood, beverage, dairy, eggs, fruits and vegetable products. \u003c\/p\u003e","brand":"Springer","offers":[{"title":"Hardcover","offer_id":45274516652183,"sku":"9781493932337","price":22035.0,"currency_code":"INR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0666\/3471\/1191\/files\/9781493932337.webp?v=1769280158","url":"https:\/\/atlanticbooks.com\/products\/high-pressure-processing-of-food-principles-technology-and-applications-9781493932337","provider":"Atlantic Books","version":"1.0","type":"link"}