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High Pressure Processing of Food

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Cover of 'High Pressure Processing of Food'

Table of Contents

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    Book Overview
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    Chapter 1 Fundamentals and Applications of High-Pressure Processing Technology
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    Chapter 2 A Short History of Research and Development Efforts Leading to the Commercialization of High-Pressure Processing of Food
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    Chapter 3 High-Pressure Processing Equipment for the Food Industry
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    Chapter 4 Continuous High-Pressure Processing to Extend Product Shelf Life
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    Chapter 5 High Pressure Effects on Packaging Materials
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    Chapter 6 In Situ Thermal, Volumetric and Electrical Properties of Food Matrices Under Elevated Pressure and the Techniques Employed to Measure Them
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    Chapter 7 Food Processing by High-Pressure Homogenization
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    Chapter 8 Pressure Shift Freezing and Thawing
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    Chapter 9 Pulsed High Pressure
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    Chapter 10 Applications and Opportunities for Pressure-Assisted Extraction
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    Chapter 11 High Pressure Processing in Combination with High Temperature and Other Preservation Factors
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    Chapter 12 Modeling High-Pressure Processes: Equipment Design, Process Performance Evaluation, and Validation
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    Chapter 13 High-Pressure Processing Uniformity
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    Chapter 14 Microbiological Aspects of High-Pressure Processing of Food: Inactivation of Microbial Vegetative Cells and Spores
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    Chapter 15 High-Pressure Effects on Viruses
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    Chapter 16 High-Pressure Inactivation of Transmissible Spongiform Encephalopathy Agents (Prions) in Processed Meats
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    Chapter 17 Mathematical Models Based on Transition State Theory for the Microbial Safety of Foods by High Pressure
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    Chapter 18 Effects of High Pressure on Food Proteins
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    Chapter 19 Effects of High Pressure on Enzymes
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    Chapter 20 Pressure Gelatinization of Starch
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    Chapter 21 Reaction Chemistry at High Pressure and High Temperature
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    Chapter 22 Effect of High-Pressure Processing on Bioactive Compounds
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    Chapter 23 Structural Changes in Foods Caused by High-Pressure Processing
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    Chapter 24 High-Pressure Effects on Fruits and Vegetables
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    Chapter 25 Processing of Dairy Products Utilizing High Pressure
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    Chapter 26 Processing of Meat Products Utilizing High Pressure
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    Chapter 27 Pressure Effects on Seafoods
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    Chapter 28 Egg-Based Product Development for High-Pressure Processes at Low and High Temperature
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    Chapter 29 Pressure-Assisted Thermal Sterilization Validation
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    Chapter 30 EU Regulatory Approach to High-Pressure Processing
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    Chapter 31 Consumer Acceptance of High-Pressure Processed Products: American Perspective
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High Pressure Processing of Food
Published by
Springer-Verlag New York, January 2016
DOI 10.1007/978-1-4939-3234-4
978-1-4939-3233-7, 978-1-4939-3234-4

V.M. Balasubramaniam, Gustavo V. Barbosa-Cánovas, Huub L.M. Lelieveld

Twitter Demographics

The data shown below were collected from the profile of 1 tweeter who shared this research output. Click here to find out more about how the information was compiled.

Mendeley readers

The data shown below were compiled from readership statistics for 18 Mendeley readers of this research output. Click here to see the associated Mendeley record.

Geographical breakdown

Country Count As %
Unknown 18 100%

Demographic breakdown

Readers by professional status Count As %
Student > Master 3 17%
Researcher 3 17%
Student > Bachelor 2 11%
Other 1 6%
Student > Ph. D. Student 1 6%
Other 3 17%
Unknown 5 28%
Readers by discipline Count As %
Agricultural and Biological Sciences 5 28%
Chemical Engineering 2 11%
Engineering 2 11%
Chemistry 1 6%
Biochemistry, Genetics and Molecular Biology 1 6%
Other 0 0%
Unknown 7 39%