Recent Developments in High Pressure Processing of Foods - Bog af Navin K Rastogi - Paperback

Recent Developments in High Pressure Processing of Foods - Navin K Rastogi

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..