Info
- Utilizzare la checkbox di selezione a fianco di ciascun documento per attivare le funzionalità di stampa, invio email, download nei formati disponibili del (i) record.
High pressure processing of foods [[electronic resource] /] / editors, Christopher J. Doona, Florence E. Feeherry ; foreword by C. Patrick Dunne
| High pressure processing of foods [[electronic resource] /] / editors, Christopher J. Doona, Florence E. Feeherry ; foreword by C. Patrick Dunne |
| Edizione | [1st ed.] |
| Pubbl/distr/stampa | Ames, Iowa, : Blackwell Pub. |
| Descrizione fisica | 1 online resource (274 p.) |
| Disciplina | 664/.02 |
| Altri autori (Persone) |
DoonaChristopher J
FeeherryFlorence E |
| Collana | IFT Press series |
| Soggetto topico |
Food industry and trade
High pressure (Technology) |
| ISBN |
1-282-11261-9
9786612112614 0-470-37640-6 1-61583-201-7 0-470-37631-7 |
| Formato | Materiale a stampa  |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto |
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
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 Chapter 11. Compression Heating and Temperature Control in High Pressure ProcessingIndex |
| Record Nr. | UNISA-996197317803316 |
| Ames, Iowa, : Blackwell Pub. | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. di Salerno | ||
| ||
High pressure processing of foods [[electronic resource] /] / editors, Christopher J. Doona, Florence E. Feeherry ; foreword by C. Patrick Dunne
| High pressure processing of foods [[electronic resource] /] / editors, Christopher J. Doona, Florence E. Feeherry ; foreword by C. Patrick Dunne |
| Edizione | [1st ed.] |
| Pubbl/distr/stampa | Ames, Iowa, : Blackwell Pub. |
| Descrizione fisica | 1 online resource (274 p.) |
| Disciplina | 664/.02 |
| Altri autori (Persone) |
DoonaChristopher J
FeeherryFlorence E |
| Collana | IFT Press series |
| Soggetto topico |
Food industry and trade
High pressure (Technology) |
| ISBN |
1-282-11261-9
9786612112614 0-470-37640-6 1-61583-201-7 0-470-37631-7 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto |
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
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 Chapter 11. Compression Heating and Temperature Control in High Pressure ProcessingIndex |
| Record Nr. | UNINA-9910144386903321 |
| Ames, Iowa, : Blackwell Pub. | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
High pressure processing of foods [[electronic resource] /] / editors, Christopher J. Doona, Florence E. Feeherry ; foreword by C. Patrick Dunne
| High pressure processing of foods [[electronic resource] /] / editors, Christopher J. Doona, Florence E. Feeherry ; foreword by C. Patrick Dunne |
| Edizione | [1st ed.] |
| Pubbl/distr/stampa | Ames, Iowa, : Blackwell Pub. |
| Descrizione fisica | 1 online resource (274 p.) |
| Disciplina | 664/.02 |
| Altri autori (Persone) |
DoonaChristopher J
FeeherryFlorence E |
| Collana | IFT Press series |
| Soggetto topico |
Food industry and trade
High pressure (Technology) |
| ISBN |
1-282-11261-9
9786612112614 0-470-37640-6 1-61583-201-7 0-470-37631-7 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto |
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
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 Chapter 11. Compression Heating and Temperature Control in High Pressure ProcessingIndex |
| Record Nr. | UNINA-9910806293003321 |
| Ames, Iowa, : Blackwell Pub. | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
Microbial safety of fresh produce [[electronic resource] /] / Xuetong Fan, Brendan A. Niemira, Christopher J. Doona, Florence E. Feeheery, Robert B. Gravani, editors
| Microbial safety of fresh produce [[electronic resource] /] / Xuetong Fan, Brendan A. Niemira, Christopher J. Doona, Florence E. Feeheery, Robert B. Gravani, editors |
| Pubbl/distr/stampa | Ames, : Wiley-Blackwell, 2009 |
| Descrizione fisica | 1 online resource (465 p.) |
| Disciplina |
363.19/29
664.001579 |
| Altri autori (Persone) |
FanXuetong
NiemiraBrendan A DoonaChristopher J FeeherryFlorence E GravaniRobert |
| Collana | The IFT press series |
| Soggetto topico |
Fruit - Microbiology
Vegetables - Microbiology |
| Soggetto genere / forma | Electronic books. |
| ISBN |
1-118-85238-9
1-282-25946-6 9786612259463 1-4443-1934-5 0-8138-0596-1 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto | Microbial Safety of Fresh Produce; Contents; Contributors; Preface; Section I: Microbial Contamination of Fresh Produce; Section II: Preharvest Strategies; Section III: Postharvest Interventions; Section IV: Produce Safety during Processing and Handling; Section V: Public, Legal, and Economic Perspectives; Section VI: Research Challenges and Directions; Index |
| Record Nr. | UNINA-9910139915303321 |
| Ames, : Wiley-Blackwell, 2009 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
Microbial safety of fresh produce [[electronic resource] /] / Xuetong Fan, Brendan A. Niemira, Christopher J. Doona, Florence E. Feeheery, Robert B. Gravani, editors
| Microbial safety of fresh produce [[electronic resource] /] / Xuetong Fan, Brendan A. Niemira, Christopher J. Doona, Florence E. Feeheery, Robert B. Gravani, editors |
| Pubbl/distr/stampa | Ames, : Wiley-Blackwell, 2009 |
| Descrizione fisica | 1 online resource (465 p.) |
| Disciplina |
363.19/29
664.001579 |
| Altri autori (Persone) |
FanXuetong
NiemiraBrendan A DoonaChristopher J FeeherryFlorence E GravaniRobert B |
| Collana | The IFT press series |
| Soggetto topico |
Fruit - Microbiology
Vegetables - Microbiology |
| ISBN |
1-118-85238-9
1-282-25946-6 9786612259463 1-4443-1934-5 0-8138-0596-1 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto | Microbial Safety of Fresh Produce; Contents; Contributors; Preface; Section I: Microbial Contamination of Fresh Produce; Section II: Preharvest Strategies; Section III: Postharvest Interventions; Section IV: Produce Safety during Processing and Handling; Section V: Public, Legal, and Economic Perspectives; Section VI: Research Challenges and Directions; Index |
| Record Nr. | UNINA-9910830423603321 |
| Ames, : Wiley-Blackwell, 2009 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
Microbial safety of fresh produce [[electronic resource] /] / Xuetong Fan, Brendan A. Niemira, Christopher J. Doona, Florence E. Feeheery, Robert B. Gravani, editors
| Microbial safety of fresh produce [[electronic resource] /] / Xuetong Fan, Brendan A. Niemira, Christopher J. Doona, Florence E. Feeheery, Robert B. Gravani, editors |
| Pubbl/distr/stampa | Ames, : Wiley-Blackwell, 2009 |
| Descrizione fisica | 1 online resource (465 p.) |
| Disciplina |
363.19/29
664.001579 |
| Altri autori (Persone) |
FanXuetong
NiemiraBrendan A DoonaChristopher J FeeherryFlorence E GravaniRobert B |
| Collana | The IFT press series |
| Soggetto topico |
Fruit - Microbiology
Vegetables - Microbiology |
| ISBN |
1-118-85238-9
1-282-25946-6 9786612259463 1-4443-1934-5 0-8138-0596-1 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto | Microbial Safety of Fresh Produce; Contents; Contributors; Preface; Section I: Microbial Contamination of Fresh Produce; Section II: Preharvest Strategies; Section III: Postharvest Interventions; Section IV: Produce Safety during Processing and Handling; Section V: Public, Legal, and Economic Perspectives; Section VI: Research Challenges and Directions; Index |
| Record Nr. | UNINA-9910840530903321 |
| Ames, : Wiley-Blackwell, 2009 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||