Store besparelser
Hurtig levering
Gemte
Log ind
0
Kurv
Kurv
Developments in High-Pressure Food Processing
Engelsk Paperback
Se mere i:
Developments in High-Pressure Food Processing
Engelsk Paperback

558 kr
Tilføj til kurv
Sikker betaling
23 - 25 hverdage

Om denne bog
This book examines the developments made in the processing of foods using high pressure. Consumers generally expect the food to be of a high quality, minimally processed, natural, additive-free, high in nutritional value as well as safe to eat. High Pressure processing is an alternative to thermal processing which can destroy harmful micro-organisms rendering the food safe to eat. As a way of minimally processing food, it has the potential to preserve the quality of foods in many cases and even be responsible for producing new textures and properties. The effect of high pressure on the molecular structure of food proteins is to change their functional properties in surprising and often useful ways. This book discusses how using high pressure instead of heat is to preserve and even improve food quality in terms of taste, flavour, texture and colour.
Product detaljer
Sprog:
Engelsk
Sider:
53
ISBN-13:
9781617612978
Indbinding:
Paperback
Udgave:
ISBN-10:
1617612979
Udg. Dato:
16 feb 2011
Længde:
5mm
Bredde:
172mm
Højde:
216mm
Forlag:
Nova Science Publishers Inc
Oplagsdato:
16 feb 2011
Forfatter(e):
Products purchased together
Kategori sammenhænge