High Pressure Processing of Foods / Edition 1

High Pressure Processing of Foods / Edition 1

by Christopher J. Doona
     
 

ISBN-10: 0813809444

ISBN-13: 9780813809441

Pub. Date: 11/09/2007

Publisher: Wiley

In High Pressure Processing of Foods, an array of international experts interrelate leading scientific advancements that use molecular biology techniques to explore the biochemical mechanisms of spore germination and inactivation by high pressure; investigate the inactivation of different spore species as functions of processing parameters such as pressure,

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Overview

In High Pressure Processing of Foods, an array of international experts interrelate leading scientific advancements that use molecular biology techniques to explore the biochemical mechanisms of spore germination and inactivation by high pressure; investigate the inactivation of different spore species as functions of processing parameters such as pressure, temperature, time, food matrix, and the presence of anti-microbials; propose predictive mathematical models for predicting spore inactivation in foods treated with HPP; address commercial aspects of high pressure processing that include the high pressure equipment and packaging used to achieve the sterilization of bacterial spores in foods; and provide an assessment of the quality of food products preserved by HPP. High Pressure Processing of Foods is the landmark resource on the mechanisms and predictive modeling of bacterial spore inactivation by HPP.

Product Details

ISBN-13:
9780813809441
Publisher:
Wiley
Publication date:
11/09/2007
Series:
Institute of Food Technologists Series, #2
Edition description:
Illustrate
Pages:
272
Product dimensions:
6.30(w) x 9.30(h) x 0.82(d)

Table of Contents

1. Introduction to High Pressure Processing of FoodsMargaret F. Patterson, Mark Linton, and Christopher J. Doona.

2. Germination of Spores of Bacillus subtilis by High PressurePeter Setlow.

3. Inactivation of Bacillus cereus by High Hydrostatic PressureMurad A. Al-Holy, Mengshi Lin, and Barbara A. Rasco.

4. Inactivation of Bacillus spores at low pH and in milk by high pressure at moderate temperatureIsabelle Van Opstal, Abram Aertsen, and Chris W. Michiels.

5. Pressure and heat resistance of Clostridium botulinum and other endosporesMichael G. Gänzle, Dirk Margosch, Roman Buckow, Matthias A. Ehrmann, Volker Heinz, and Rudi F. Vogel.

6. The Quasi-chemical and Weibull Distribution Models of Nonlinear Inactivation Kinetics of Escherichia coli ATCC 11229 by High Pressure ProcessingChristopher J. Doona, Florence E. Feeherry, Edward W. Ross, Maria Corradini, and Micha Peleg.

7. Sensitization of microorganisms to high-pressure processing by phenolic compoundsYoon-Kyung Chung, Aaron S. Malone, and Ahmed E. Yousef.

8. Functional genomics for optimal microbiological stability of processed food productsStanley Brul, Hans van der Spek, Bart J.F. Keijser, Frank H.J. Schuren, Suus J.C.M. Oomes, and Roy C. Montijn.

9. Determination of Quality Differences in Low-Acid Foods Sterilized by High Pressure Versus RetortingMing H. Lau and Evan J. Turek.

10. Consumer Evaluations of High Pressure Processed FoodsAlan O. Wright, Armand V. Cardello, and Rick Bell.

11. Compression Heating and Temperature Control in High Pressure ProcessingEdmund Ting

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