About this book
Features a Foreword by Dr. Dietrich Knorr.
Fruit processing and preservation technologies must ensure fresh-like characteristics in foods while providing an acceptable and convenient shelf life, as well as assuring safety and nutritional value. Processing technologies include a wide range of methodologies to inactivate microorganisms, improve quality and stability, and preserve and minimize changes of fresh-like characteristics in fruit. High pressure as a food preservation technique inactivates microorganisms at room temperature or lower; thus, sensory and nutritional characteristics can be maintained. In recent years, a significant increase in the number of scientific papers in literature demonstrating novel and diversified uses of high pressure processing indicates it to be highly emerging technology. The effect of high pressure technology on the quality and safety of foods will be discussed. Selected practical examples in fruits and vegetables, dairy and meat industries using high pressure will be presented and discussed. A brief account of the challenges in adopting this technology for industrial development will also be included.
- Book Title Recent Developments in High Pressure Processing of Foods
- Series Title SpringerBriefs in Food, Health, and Nutrition
- Series Abbreviated Title SpringerBriefs Food Health Nutrition
- DOI https://doi.org/10.1007/978-1-4614-7055-7
- Copyright Information Navin K. Rastogi 2013
- Publisher Name Springer, Boston, MA
- eBook Packages Chemistry and Materials Science Chemistry and Material Science (R0)
- Softcover ISBN 978-1-4614-7054-0
- eBook ISBN 978-1-4614-7055-7
- Edition Number 1
- Number of Pages XV, 117
- Number of Illustrations 42 b/w illustrations, 4 illustrations in colour
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