Advances in Food Applications for High Pressure Processing Technology (Springerbriefs in Food, Health, and Nutrition)

個数：

Advances in Food Applications for High Pressure Processing Technology (Springerbriefs in Food, Health, and Nutrition)

Muhammad Shahbaz, Hafiz/ Javed, Farah/ Park, Jiyong

ウェブストア価格 ¥10,205（本体¥9,278）
Springer International Publishing AG（2023/06発売）
外貨定価 US$ 49.99
ポイント 92pt

提携先の海外書籍取次会社に在庫がございます。通常3週間で発送いたします。
【重要ご説明事項】
1. 納期遅延や、ご入手不能となる場合が若干ございます。
2. 複数冊ご注文の場合、分割発送となる場合がございます。
3. 美品のご指定は承りかねます。

●3Dセキュア導入とクレジットカードによるお支払いについて

【入荷遅延について】
世界情勢の影響により、海外からお取り寄せとなる洋書・洋古書の入荷が、表示している標準的な納期よりも遅延する場合がございます。
おそれいりますが、あらかじめご了承くださいますようお願い申し上げます。

◆画像の表紙や帯等は実物とは異なる場合があります。

◆ウェブストアでの洋書販売価格は、弊社店舗等での販売価格とは異なります。
また、洋書販売価格は、ご注文確定時点での日本円価格となります。
ご注文確定後に、同じ洋書の販売価格が変動しても、それは反映されません。

製本 Paperback:紙装版/ペーパーバック版／ページ数 74 p.
商品コード 9783031336423

Full Description

This Brief provides an overview of commercially successful current applications of high pressure processing (HPP) non-thermal technology. In recent years, HPP has gained acceptance in the industry for its use in the development of nutritious clean label food products which meet modern demands from health-conscious consumers. HPP products are now commercially available in many countries, and more than 400 HPP industrial equipment installations are currently in operation.

Advances in Food Applications for High Pressure Processing Technology offers an in-depth discussion of recent applications of HPP for different food commodities, including fruit juices, vegetable and fruit products, meat products, ready-to-eat meals, avocado products, dairy products, dips and condiments, wet salads and sandwich fillings, fermented products and baby and infant foods.

Chapter 1.- Introduction and Advances in HPP Equipment.- 1.1 WorkingMechanism of HPP.- 1.2 HPP Industrial Equipment Manufacturers.- 1.2.1 History of High Pressure Equipment.- 1.3 Types of Packaging Material Used for HPP Foods.- Chapter 2.- Applications of HPP for Microbial Food Safety.- 2.1 Factors Affected Microbial Inactivation.- 2.1.1 Process Parameters.- 2.1.2 Microbial Characteristics.- 2.1.3 Influence of Substrate Composition, pH, and Water Activity.- 2.2 Food Pasteurization and Sterilization Effects.- 2.3 Intrinsic and Extrinsic Factors.- 2.3.1 Species and Strain Variation.- 2.3.2 Stage of Growth.- 2.3.3 Substrate.- 2.3.4 Temperature.- Chapter 3.- Shelf Life and Quality Improvements of HPP Treated Food Products.- 3.1 Juices.- 3.2 Meats.- 3.3 Fruits and Vegetable Products.- 3.4 Dairy products.- 3.5 Flour and powders.- 3.6 Fermented products.- 3.7 Fermented products.- Chapter 4.- HPP Applications for Extraction of Bioactive Compounds.- 4.1 Effect of HPP on bioactive compounds recovery.- 4.1.1 Polyphenols.- 4.1.2 Carotenoids.- 4.1.3 Glucosinolates.- 4.2 Effect of HPP on bioactive compounds.- 4.2.1 Micronutrients and phytonutrients.- 4.2.2 Minerals.- Chapter 5.- Advanced Applications of HPP for Improved Functionality of Food Products.- 5.1 Effect of HPP on allergenicity of food.- 5.2 Effect of HPP on preserving lipids.- 5.3 Effect of HPP on Salt Contents.- 5.4 Sea foods.- 5.6 Development of Clean Label Products.- Chapter 6.- Current Challenges and Future Applications of HPP.- References.