High Pressure Processing of Food Principles, Technology and Applications /

• Corporate Author: SpringerLink (Online service)
• Other Authors: Balasubramaniam, V.M (Editor), Barbosa-Cánovas, Gustavo V. (Editor), Lelieveld, Huub L.M (Editor)
• Format: Electronic eBook
• Language: English
• Published: New York, NY : Springer New York : Imprint: Springer, 2016.
• Edition: 1st ed. 2016.
• Series: Food Engineering Series,
• Subjects: Chemistry.; Food > Biotechnology.; Food Science.

High-pressure processing (HPP) represents an industrially relevant solution to the growing consumer demand for wholesome, fresh-tasting foods, where application of pressure assures food safety. Through 31 chapters grouped into 7 relevant sections, the book comprehensively reviews and summarizes curr...