Hochdruckinaktivierung Von Mikroorganismen In Lebensmitteln Und Lebensmittelreststoffen
DOWNLOAD
Download Hochdruckinaktivierung Von Mikroorganismen In Lebensmitteln Und Lebensmittelreststoffen PDF/ePub or read online books in Mobi eBooks. Click Download or Read Online button to get Hochdruckinaktivierung Von Mikroorganismen In Lebensmitteln Und Lebensmittelreststoffen book now. This website allows unlimited access to, at the time of writing, more than 1.5 million titles, including hundreds of thousands of titles in various foreign languages. If the content not found or just blank you must refresh this page
Hochdruckinaktivierung Von Mikroorganismen In Lebensmitteln Und Lebensmittelreststoffen
DOWNLOAD
Author : Volker Herdegen
language : de
Publisher:
Release Date : 1998
Hochdruckinaktivierung Von Mikroorganismen In Lebensmitteln Und Lebensmittelreststoffen written by Volker Herdegen and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 1998 with categories.
High Pressure Processing Of Foods
DOWNLOAD
Author : Christopher J. Doona
language : en
Publisher: John Wiley & Sons
Release Date : 2008-04-15
High Pressure Processing Of Foods written by Christopher J. Doona and has been published by John Wiley & Sons this book supported file pdf, txt, epub, kindle and other format this book has been release on 2008-04-15 with Technology & Engineering categories.
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.
Physikalisch Chemische Und Strukturelle Auswirkungen Einer Hydrostatischen Hochdruckbehandlung Auf Lebensmittel
DOWNLOAD
Author : Helmut Schöberl
language : de
Publisher: Herbert Utz Verlag
Release Date : 2000
Physikalisch Chemische Und Strukturelle Auswirkungen Einer Hydrostatischen Hochdruckbehandlung Auf Lebensmittel written by Helmut Schöberl and has been published by Herbert Utz Verlag this book supported file pdf, txt, epub, kindle and other format this book has been release on 2000 with categories.
Adapting High Hydrostatic Pressure Hpp For Food Processing Operations
DOWNLOAD
Author : Tatiana Koutchma
language : en
Publisher: Academic Press
Release Date : 2014-06-21
Adapting High Hydrostatic Pressure Hpp For Food Processing Operations written by Tatiana Koutchma and has been published by Academic Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2014-06-21 with Technology & Engineering categories.
Adapting High Hydrostatic Pressure (HPP) for Food Processing Operations presents commercial benefits of HPP technology for specific processing operations in the food industry, including raw and ready-to-eat (RTE) meat processing, dairy and seafood products, drinks and beverages, and other emerging processes. The book presents high hydrostatic pressure processing (HPP) for treatment of different groups of raw and finished products, focusing on specific pressure-induced effects that will lead to different biological impacts, and the information necessary for specifying HPP process and equipment. It also discusses phenomena of compression heating, the HPP in-container principle, requirements for plastic materials, factors affecting efficacy of HPP treatments, and available commercial systems. Additionally, the book provides updated information on the regulatory status of HPP technology around the world. This book is an ideal concise resource for food process engineers, food technologists, product developers, federal and state regulators, equipment manufacturers, graduate students, and educators involved in research and development. Includes case studies for HPP treatment of commercially produced foods with information regarding different HPP processing equipment Gives examples of specific applications for meat and poultry products treatments, fresh juices and beverages, and seafood Covers energy savings, environmental aspects of HPP technology, and regulatory status
Advances In High Pressure Bioscience And Biotechnology
DOWNLOAD
Author : Horst Ludwig
language : en
Publisher: Springer Science & Business Media
Release Date : 2012-12-06
Advances In High Pressure Bioscience And Biotechnology written by Horst Ludwig and has been published by Springer Science & Business Media this book supported file pdf, txt, epub, kindle and other format this book has been release on 2012-12-06 with Science categories.
At present, there is growing interest in high pressure bioscience and biotechnology. The activities are nearly equally distributed between fundamental research and applications. With original work on marine and terrestrial microbiology, biochemicstry, molecular biology, deep-sea diving, food science and other industrial applications, this book covers the whole range of current high pressure bioscience. Advances in High Pressure Bioscience and Biotechnology will be welcomed by all industrial and academic researchers who are working in this field.
Stress Responses Of Foodborne Pathogens
DOWNLOAD
Author : Tian Ding
language : en
Publisher: Springer Nature
Release Date : 2022-04-22
Stress Responses Of Foodborne Pathogens written by Tian Ding and has been published by Springer Nature this book supported file pdf, txt, epub, kindle and other format this book has been release on 2022-04-22 with Technology & Engineering categories.
Food-borne bacterial pathogens encounter a number of stressors during food processing and preservation. More and more pathogens are able to adapt their physiological properties and/or genetic expression to survive these stressors and pose a risk to food safety and public health. This book provides the reader with a comprehensive overview of common food processing-associated stressors (e.g., heat, cold, acid, osmosis, and oxidation) and deals with the molecular basis of the respective bacterial stress response mechanisms (e.g., viable but nonculturable state, biofilm formation, sporulation, and cross-protection response). Additionally, various chapters cover the response mechanisms of foodborne pathogens to emerging nonthermal sterilisation technologies such as ultrasound, high-pressure processing, pulsed electric fields, ultraviolet light, irradiation and phytochemicals. Through this book we also learn about future prospects for the efficient control of stress adaption in foodborne pathogens to ensure maximum consumer safety. This book offers a valuable resource for researchers, graduate students, food process engineers and product developers in the fields of food science and microbiology.
Deutsche Nationalbibliographie Und Bibliographie Der Im Ausland Erschienenen Deutschsprachigen Ver Ffentlichungen
DOWNLOAD
Author :
language : de
Publisher:
Release Date : 1999
Deutsche Nationalbibliographie Und Bibliographie Der Im Ausland Erschienenen Deutschsprachigen Ver Ffentlichungen written by and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 1999 with Dissertations, Academic categories.
Ultra High Pressure Treatment Of Foods
DOWNLOAD
Author : Marc E.G. Hendrickx
language : en
Publisher: Springer Science & Business Media
Release Date : 2012-12-06
Ultra High Pressure Treatment Of Foods written by Marc E.G. Hendrickx and has been published by Springer Science & Business Media this book supported file pdf, txt, epub, kindle and other format this book has been release on 2012-12-06 with Technology & Engineering categories.
During the past decade, consumer demand for convenient, fresh-like, safe, high-quality food products has grown. The food industry has responded by applying a number of new technologies including high hydrostatic pressure for food processing and preservation. In addition, food scientists have demonstrated the feasibility of industrial-scale high pressure processing. This technology is of specific interest to the food industry because it provides an attractive alternative to conventional methods of thermal processing, which often produce undesirable changes in foods and hamper the balance between high quality (color, flavor, and functionality) and safety. In addition, it offers opportunities for creating new ingredients and products because of the specific actions of high pressure on bio logical materials and food constituents. It allows food scientists to redesign exist ing processes and to create entirely new ones using high pressure technology alone or in combination with conventional processes (e. g. , pressure-temperature combinations ). Researchers have investigated high pressure processing for the past century. Scientists such as Hite and Bridgman did pioneering work at the turn of the 20th century. Then during the 1980s and 1990s, there was a large effort to investigate the effects of high pressure on biological materials, particularly foods. The initial research activities in the late 1980s and early 1990s focused on exploratory activ ities in the food area.
High Pressure Processing Of Foods
DOWNLOAD
Author : D. A. Ledward
language : en
Publisher: Hyperion Books
Release Date : 1995
High Pressure Processing Of Foods written by D. A. Ledward and has been published by Hyperion Books this book supported file pdf, txt, epub, kindle and other format this book has been release on 1995 with Food industry and trade categories.
Brings together reviews on the effects of high pressure on microbiological, chemical and structural properties of foods and food ingredients, and discusses the engineering aspects of the process. Topics covered include the potential of high pressure processing; the development of high pressure technology; the microbe as a high pressure target; kinetics of high pressure inactivation of microorganisms; effects of high pressure on vegetative pathogens; microbial inactivation mechanisms; high pressure effects on biomolecules; high pressure effects on milk and meat; high pressure effects of plant derived foods; vessel design; experimental scale rigs; production equipment for commercial use; continuous systems; etc. Of interest to students, researchers, and those in the food and drink industry.
Handbook Of Food Safety Engineering
DOWNLOAD
Author : Da-Wen Sun
language : en
Publisher: John Wiley & Sons
Release Date : 2011-11-03
Handbook Of Food Safety Engineering written by Da-Wen Sun and has been published by John Wiley & Sons this book supported file pdf, txt, epub, kindle and other format this book has been release on 2011-11-03 with Technology & Engineering categories.
This book presents a comprehensive and substantial overview of the emerging field of food safety engineering, bringing together in one volume the four essential components of food safety: the fundamentals of microbial growth food safety detection techniques microbial inactivation techniques food safety management systems Written by a team of highly active international experts with both academic and professional credentials, the book is divided into five parts. Part I details the principles of food safety including microbial growth and modelling. Part II addresses novel and rapid food safety detection methods. Parts III and IV look at various traditional and novel thermal and non-thermal processing techniques for microbial inactivation. Part V concludes the book with an overview of the major international food safety management systems such as GMP, SSOP, HACCP and ISO22000.