High pressure processing of fruit and vegetable products / edited by Milan Houska, Filipa Vinagre Marques da Silva.

Contributor(s):

Material type: Text

TextSeries: Contemporary food engineering series | Contemporary food engineering | Food science & technologyPublisher: Boca Raton : CRC Press, Taylor & Francis Group, CRC Press is an imprint of the Taylor & Francis Group, an informa business, [2018]Description: xvi, 177 pages ; 24 cmContent type:

text

Media type:

unmediated

Carrier type:

volume

ISBN:

9781498739023 (hardback : acidfree paper)

Subject(s):

LOC classification:

TP 440 H54 2018

Summary: ntroduction to high pressure processing of fruit and vegetable products. High pressure processing effect on microorganisms in fruit and vegetable products. High pressure processing effects on endogenous enzymes in fruits and vegetables. Packaging system for high pressure processing. Current status of industrial HPP equipment for food processing. High pressure processing effect on nutrients and their stability. Health active components in fruit/vegetable juices treated by high pressure. Sensory Properties of High Pressure Treated Fruit and Vegetable Juices. High pressure processing combined with heat for fruit and vegetable preservation. Examples of Commercial Fruit and Vegetable Juices and Smoothies Cold Pasteurized by High Pressure. Regulatory aspects of High Pressure Processed foods in North America, Europe, Asia, New Zealand and Australia. Conclusions and final remarks

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Holdings
Item type	Current library	Shelving location	Call number	Status	Date due	Barcode
Book	TUP Manila Library	New Acquisitions-Ground floor	TP 440 H54 2018 (Browse shelf(Opens below))	Available		P00030991

"Also available in the contemporary food engineering series"--Cover page 4.

Includes bibliographical references and index.

ntroduction to high pressure processing of fruit and vegetable products. High pressure processing effect on microorganisms in fruit and vegetable products. High pressure processing effects on endogenous enzymes in fruits and vegetables. Packaging system for high pressure processing. Current status of industrial HPP equipment for food processing. High pressure processing effect on nutrients and their stability. Health active components in fruit/vegetable juices treated by high pressure. Sensory Properties of High Pressure Treated Fruit and Vegetable Juices. High pressure processing combined with heat for fruit and vegetable preservation. Examples of Commercial Fruit and Vegetable Juices and Smoothies Cold Pasteurized by High Pressure. Regulatory aspects of High Pressure Processed foods in North America, Europe, Asia, New Zealand and Australia. Conclusions and final remarks

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