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Pandora Sicilia s.r.l.340.1Hiltunen, Risto171979Chapters on legal english :aspects past and present of the language of the law /Risto HiltunenHelsinki :Suomalainen Tiedeakatemia,1990122 p. ;25 cmSuomalaisen tiedeakatemian toimituksia = Annales academiæ scientiarum fennicae.Humaniora ;251Lingua ingleseSemanticaLinguaggio giuridico.b1232162x02-04-1408-10-03991002666389707536LE002 D Ann. 504/25112002000138958le002-E0.00-l- 01010.i1272010008-10-03Chapters on legal english161599UNISALENTOle00208-10-03ma -engfi 0105591nam 2200685Ia 450 991097528120332120250731140954.01-280-63796-X97866106379660-08-045564-6(CKB)1000000000363589(EBL)269950(OCoLC)476000284(SSID)ssj0000145938(PQKBManifestationID)11164936(PQKBTitleCode)TC0000145938(PQKBWorkID)10183119(PQKB)11694934(MiAaPQ)EBC269950(Au-PeEL)EBL269950(CaPaEBR)ebr10138403(CaONFJC)MIL63796(OCoLC)936843707(EXLCZ)99100000000036358920050525d2005 fy 0engur|n|---|||||txtccrEmerging technologies for food processing /edited by Da-Wen Sun1st ed.San Diego, Calif. Elsevier Academic Pressc20051 online resource (787 p.)Food science and technology international seriesDescription based upon print version of record.1-4933-0203-5 0-12-676757-2 Includes bibliographical references and index.Cover; Emerging Technologies for Food Processing; Contents; About the Editor; Contributors; Preface; Part 1 High Pressure Processing; 1. High Pressure Processing of Foods: An Overview; 1 Introduction; 2 Principles of high pressure processing; 2.1 Background; 2.2 Description of the process; 2.3 Process principles; 2.4 Packaging requirements; 2.5 Current commercial status of high pressure processing; 3 Use of high pressure to improve food safety and stability; 3.1 Effect of high pressure on microorganisms; 3.1.1 Bacteria; 3.1.2 Bacterial spores; 3.1.3 Fungi; 3.1.4 Viruses; 3.1.5 Prions3.2 Factors influencing microbial sensitivity to high pressure3.2.1 pH; 3.2.2 Water activity (a[sub(w)]); 3.2.3 Temperature, pressure and holding time; 3.3 High pressure regulations; 4 Effects of high pressure on food quality; 4.1 Effect of high pressure on food colour; 4.2 Effect of high pressure on food texture; 4.3 Effect of high pressure on food sensory quality; 4.4 Effect of high pressure on food yield; 5 Other applications of high pressure; 5.1 High pressure freezing applications; 5.2 High pressure thawing; 5.3 High pressure non-frozen storage; 6 Modelling HP processes6.1 Modelling high pressure processes6.2 Modelling high pressure freezing processes; 7 Outlook for high pressure processing of food; 8 Conclusions; References; 2. High-pressure Processing of Salads and Ready Meals; 1 Introduction; 2 Importance of salads and ready meals; 3 Pressure effects on microorganisms; 3.1 Efficacy of microbial inactivation in HPP processed ready meals; 3.2 Efficacy of microbial inactivation in HPP-processed dips, sauces and salad dressings; 4 Pressure effects on enzyme activity; 4.1 Effect of high pressure on enzyme activity of fruits and vegetables4.2 Effect of high pressure on enzyme activity in meats5 Pressure effects on texture; 5.1 Textural changes in pressure treated ready meals; 5.2 Textural changes in pressure-treated dips, sauces and salad dressings; 6 Pressure effects on nutrients; 7 Conclusions; Acknowledgement; References; 3. Microbiological Aspects of High-pressure Processing; 1 Introduction; 2 Factors affecting effectiveness of treatment; 2.1 Types of organisms; 2.2 Food products; 2.3 Conditions of treatments; 2.4 Combined treatments; 3 Effects of high pressure; 3.1 Bacterial and fungal cells; 3.1.1 Morphology3.1.2 Cell wall and membrane3.1.3 Biochemical reactions; 3.1.4 Genetic mechanisms; 3.2 Bacterial spores; 3.3 Parasites; 3.4 Viruses; 4 Conclusions; References; Part 2 Pulsed Electric Fields Processing; 4. Overview of Pulsed Electric Field Processing for Food; 1 Introduction; 2 Historical background; 3 Mechanisms of action; 4 PEF treatment systems; 4.1 Generation of pulsed electric fields; 4.2 Treatment chamber design; 5 Main processing parameters; 5.1 Electric field strength; 5.2 Treatment time, specific energy and pulse geometry; 5.3 Treatment temperature; 5.4 Treatment medium factors5.4.1 ConductivityEmerging Technologies for Food Processing presents a comprehensive review of innovations in food processing, stresses topics vital to the food industry today, and pinpoints the trends in future research and development. This volume contains 27 chapters and is divided into six parts covering topics such as the latest advances in non-thermal processing, alternative technologies and strategies for thermal processing, the latest developments in food refrigeration, and current topics in minimal processing of vegetables, fruits, juices and cook-chill ready meals and modified atmosphere packagFood science and technology international series.Food industry and tradeTechnological innovationsAgricultural processing industriesTechnological innovationsFood industry and tradeTechnological innovations.Agricultural processing industriesTechnological innovations.664Sun Da-Wen299794MiAaPQMiAaPQMiAaPQBOOK9910975281203321Emerging technologies for food processing4412459UNINA