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[null,"1.","Record Nr.",null,"UNISA996197317803316"]
[null,null,"Titolo",null,"High pressure processing of foods [[electronic resource] /] / editors, Christopher J. Doona, Florence E. Feeherry ; foreword by C. Patrick Dunne"]
[null,null,"Pubbl/distr/stampa",null,"Ames, Iowa, : Blackwell Pub."]
[{"$nulls":4},"[Chicago], : IFT Press, c2007"]
[null,null,"ISBN",null,"1-282-11261-9"]
[{"$nulls":4},"9786612112614"]
[{"$nulls":4},"0-470-37640-6"]
[{"$nulls":4},"1-61583-201-7"]
[{"$nulls":4},"0-470-37631-7"]
[null,null,"Edizione",null,"[1st ed.]"]
[null,null,"Descrizione fisica",null,"1 online resource (274 p.)"]
[null,null,"Collana",null,"IFT Press series"]
[null,null,"Disciplina",null,"664/.02"]
[null,null,"Soggetti",null,"Food industry and trade"]
[{"$nulls":4},"High pressure (Technology)"]
[null,null,"Lingua di pubblicazione",null,"Inglese"]
[null,null,"Formato",null,"Materiale a stampa"]
[null,null,null,"Livello bibliografico","Monografia"]
[null,null,null,"Note generali","Description based upon print version of record."]
[null,null,null,"Nota di bibliografia","Includes bibliographical references and index."]
[null,null,"Nota di contenuto",null,"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 Endospores"]
[{"$nulls":4},"Chapter 6. The Quasi-chemical and Weibull Distribution Models of Nonlinear Inactivation Kinetics of Escherichia coli ATCC 11229 by High Pressure ProcessingChapter 7. Sensitization of Microorganisms to High Pressure Processing by Phenolic Compounds; Chapter 8. Functional Genomics for Optimal Microbiological Stability of Processed Food Products; Chapter 9. Determination of Quality Differences in Low-Acid Foods Sterilized by High Pressure versus Retorting; Chapter 10. Consumer Evaluations of High Pressure Processed Foods"]
[{"$nulls":4},"Chapter 11. Compression Heating and Temperature Control in High Pressure ProcessingIndex"]
[null,null,null,"Sommario/riassunto","In High Pressure Processing of Foods, an array of international experts "]
[{"$nulls":4},"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"]