LEADER 03659nam 2200661 a 450 001 9910144386903321 005 20230721004024.0 010 $a1-282-11261-9 010 $a9786612112614 010 $a0-470-37640-6 010 $a1-61583-201-7 010 $a0-470-37631-7 035 $a(CKB)1000000000687188 035 $a(EBL)468887 035 $a(OCoLC)723943491 035 $a(SSID)ssj0000332009 035 $a(PQKBManifestationID)11295049 035 $a(PQKBTitleCode)TC0000332009 035 $a(PQKBWorkID)10333218 035 $a(PQKB)11473736 035 $a(MiAaPQ)EBC468887 035 $a(Au-PeEL)EBL468887 035 $a(CaPaEBR)ebr10296583 035 $a(CaONFJC)MIL211261 035 $a(EXLCZ)991000000000687188 100 $a20070510d2007 uy 0 101 0 $aeng 135 $aur|n|---||||| 181 $ctxt 182 $cc 183 $acr 200 00$aHigh pressure processing of foods$b[electronic resource] /$feditors, Christopher J. Doona, Florence E. Feeherry ; foreword by C. Patrick Dunne 205 $a1st ed. 210 $aAmes, Iowa $cBlackwell Pub. ;$a[Chicago] $cIFT Press$dc2007 215 $a1 online resource (274 p.) 225 1 $aIFT Press series 300 $aDescription based upon print version of record. 311 $a0-8138-0944-4 320 $aIncludes bibliographical references and index. 327 $aHigh 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 Endospores 327 $aChapter 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 Foods 327 $aChapter 11. Compression Heating and Temperature Control in High Pressure ProcessingIndex 330 $aIn High Pressure Processing of Foods, an array of international experts interrelate leading scientific advancements that use molecular biology techniques to explore the biochemical mechanisms of spore germination and inactivation by high pressure; investigate the inactivation of different spore species as functions of processing parameters such as pressure, temperature, time, food matrix, and the presence of anti-microbials; propose predictive mathematical models for predicting spore inactivation in foods treated with HPP; address commercial aspects of high pressure processing that incl 410 0$aIFT Press series. 606 $aFood industry and trade 606 $aHigh pressure (Technology) 615 0$aFood industry and trade. 615 0$aHigh pressure (Technology) 676 $a664/.02 701 $aDoona$b Christopher J$0878122 701 $aFeeherry$b Florence E$0878123 801 0$bMiAaPQ 801 1$bMiAaPQ 801 2$bMiAaPQ 906 $aBOOK 912 $a9910144386903321 996 $aHigh pressure processing of foods$91960452 997 $aUNINA