↓ Skip to main content

High Pressure Processing of Food

Overview of attention for book
Cover of 'High Pressure Processing of Food'

Table of Contents

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

Citations

dimensions_citation
109 Dimensions

Readers on

mendeley
26 Mendeley
You are seeing a free-to-access but limited selection of the activity Altmetric has collected about this research output. Click here to find out more.
Chapter title
Processing of Dairy Products Utilizing High Pressure
Chapter number 25
Book title
High Pressure Processing of Food
Published by
Springer New York, January 2016
DOI 10.1007/978-1-4939-3234-4_25
Book ISBNs
978-1-4939-3233-7, 978-1-4939-3234-4
Authors

A. J. Trujillo, V. Ferragut, B. Juan, A. X. Roig-Sagués, B. Guamis

Editors

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

Mendeley readers

Mendeley readers

The data shown below were compiled from readership statistics for 26 Mendeley readers of this research output. Click here to see the associated Mendeley record.

Geographical breakdown

Country Count As %
Unknown 26 100%

Demographic breakdown

Readers by professional status Count As %
Professor 4 15%
Researcher 4 15%
Professor > Associate Professor 3 12%
Student > Master 3 12%
Student > Ph. D. Student 2 8%
Other 3 12%
Unknown 7 27%
Readers by discipline Count As %
Agricultural and Biological Sciences 9 35%
Chemical Engineering 2 8%
Engineering 2 8%
Unspecified 1 4%
Business, Management and Accounting 1 4%
Other 3 12%
Unknown 8 31%