03655nam 2200661 a 450 991080629300332120230721004024.01-282-11261-997866121126140-470-37640-61-61583-201-70-470-37631-7(CKB)1000000000687188(EBL)468887(OCoLC)723943491(SSID)ssj0000332009(PQKBManifestationID)11295049(PQKBTitleCode)TC0000332009(PQKBWorkID)10333218(PQKB)11473736(MiAaPQ)EBC468887(Au-PeEL)EBL468887(CaPaEBR)ebr10296583(CaONFJC)MIL211261(EXLCZ)99100000000068718820070510d2007 uy 0engur|n|---|||||txtccrHigh pressure processing of foods[electronic resource] /editors, Christopher J. Doona, Florence E. Feeherry ; foreword by C. Patrick Dunne1st ed.Ames, Iowa Blackwell Pub. ;[Chicago] IFT Pressc20071 online resource (274 p.)IFT Press seriesDescription based upon print version of record.0-8138-0944-4 Includes bibliographical references and index.High Pressure Processing of Foods; CONTENTS; Contributors; Foreword; Prologue; Preface; Acknowledgments; Chapter 1. Introduction to High Pressure Processing of Foods; Chapter 2. Germination of Spores of Bacillus subtilis by High Pressure; Chapter 3. Inactivation of Bacillus cereus by High Hydrostatic Pressure; Chapter 4. Inactivation of Bacillus Spores at Low pH and in Milk by High Pressure at Moderate Temperature; Chapter 5. Pressure and Heat Resistance of Clostridium botulinum and Other EndosporesChapter 6. The Quasi-chemical and Weibull Distribution Models of Nonlinear Inactivation Kinetics of Escherichia coli ATCC 11229 by High Pressure ProcessingChapter 7. Sensitization of Microorganisms to High Pressure Processing by Phenolic Compounds; Chapter 8. Functional Genomics for Optimal Microbiological Stability of Processed Food Products; Chapter 9. Determination of Quality Differences in Low-Acid Foods Sterilized by High Pressure versus Retorting; Chapter 10. Consumer Evaluations of High Pressure Processed FoodsChapter 11. Compression Heating and Temperature Control in High Pressure ProcessingIndexIn 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 inclIFT Press series.Food industry and tradeHigh pressure (Technology)Food industry and trade.High pressure (Technology)664/.02Doona Christopher J878122Feeherry Florence E878123MiAaPQMiAaPQMiAaPQBOOK9910806293003321High pressure processing of foods1960452UNINA