001469985 000__ 05010cam\\22006377i\4500
001469985 001__ 1469985
001469985 003__ OCoLC
001469985 005__ 20230803003356.0
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001469985 007__ cr\un\nnnunnun
001469985 008__ 230626s2023\\\\sz\a\\\\ob\\\\001\0\eng\d
001469985 019__ $$a1385453349$$a1386701403
001469985 020__ $$a9783031336430$$q(electronic bk.)
001469985 020__ $$a3031336437$$q(electronic bk.)
001469985 020__ $$z9783031336423
001469985 020__ $$z3031336429
001469985 0247_ $$a10.1007/978-3-031-33643-0$$2doi
001469985 035__ $$aSP(OCoLC)1386272600
001469985 040__ $$aGW5XE$$beng$$erda$$epn$$cGW5XE$$dEBLCP$$dYDX$$dOCLCF
001469985 049__ $$aISEA
001469985 050_4 $$aTP370
001469985 08204 $$a664$$223/eng/20230626
001469985 1001_ $$aMuhammad Shahbaz, Hafiz,$$eauthor.
001469985 24510 $$aAdvances in food applications for high pressure processing technology /$$cHafiz Muhammad Shahbaz, Farah Javed, Jiyong Park.
001469985 264_1 $$aCham :$$bSpringer,$$c2023.
001469985 300__ $$a1 online resource (xi, 74 pages) :$$billustrations (some color).
001469985 336__ $$atext$$btxt$$2rdacontent
001469985 337__ $$acomputer$$bc$$2rdamedia
001469985 338__ $$aonline resource$$bcr$$2rdacarrier
001469985 4901_ $$aSpringerBriefs in food, health, and nutrition,$$x2197-5728
001469985 504__ $$aIncludes bibliographical references and index.
001469985 5050_ $$aChapter 1 -- Introduction and Advances in HPP Equipment -- 1.1 WorkingMechanism of HPP -- 1.2 HPP Industrial Equipment Manufacturers -- 1.2.1 History of High Pressure Equipment -- 1.3 Types of Packaging Material Used for HPP Foods -- Chapter 2 -- Applications of HPP for Microbial Food Safety -- 2.1 Factors Affected Microbial Inactivation -- 2.1.1 Process Parameters -- 2.1.2 Microbial Characteristics -- 2.1.3 Influence of Substrate Composition, pH, and Water Activity -- 2.2 Food Pasteurization and Sterilization Effects -- 2.3 Intrinsic and Extrinsic Factors -- 2.3.1 Species and Strain Variation -- 2.3.2 Stage of Growth -- 2.3.3 Substrate -- 2.3.4 Temperature -- Chapter 3 -- Shelf Life and Quality Improvements of HPP Treated Food Products -- 3.1 Juices -- 3.2 Meats -- 3.3 Fruits and Vegetable Products -- 3.4 Dairy products -- 3.5 Flour and powders -- 3.6 Fermented products -- 3.7 Fermented products -- Chapter 4 -- HPP Applications for Extraction of Bioactive Compounds -- 4.1 Effect of HPP on bioactive compounds recovery -- 4.1.1 Polyphenols -- 4.1.2 Carotenoids -- 4.1.3 Glucosinolates -- 4.2 Effect of HPP on bioactive compounds -- 4.2.1 Micronutrients and phytonutrients -- 4.2.2 Minerals -- Chapter 5 -- Advanced Applications of HPP for Improved Functionality of Food Products -- 5.1 Effect of HPP on allergenicity of food -- 5.2 Effect of HPP on preserving lipids -- 5.3 Effect of HPP on Salt Contents -- 5.4 Sea foods -- 5.6 Development of Clean Label Products -- Chapter 6 -- Current Challenges and Future Applications of HPP -- References.
001469985 506__ $$aAccess limited to authorized users.
001469985 520__ $$aThis Brief provides an overview of commercially successful current applications of high pressure processing (HPP) non-thermal technology. In recent years, HPP has gained acceptance in the industry for its use in the development of nutritious clean label food products which meet modern demands from health-conscious consumers. HPP products are now commercially available in many countries, and more than 400 HPP industrial equipment installations are currently in operation. Advances in Food Applications for High Pressure Processing Technology offers an in-depth discussion of recent applications of HPP for different food commodities, including fruit juices, vegetable and fruit products, meat products, ready-to-eat meals, avocado products, dairy products, dips and condiments, wet salads and sandwich fillings, fermented products and baby and infant foods.
001469985 588__ $$aOnline resource; title from PDF title page (SpringerLink, viewed June 26, 2023).
001469985 650_0 $$aFood industry and trade.
001469985 650_0 $$aHigh pressure (Technology)
001469985 655_0 $$aElectronic books.
001469985 7001_ $$aJaved, Farah,$$eauthor.
001469985 7001_ $$aPark, Jiyong,$$eauthor.
001469985 77608 $$iPrint version:$$aMuhammad Shahbaz, Hafiz$$tAdvances in Food Applications for High Pressure Processing Technology$$dCham : Springer,c2023$$z9783031336423
001469985 830_0 $$aSpringerBriefs in food, health, and nutrition,$$x2197-5728
001469985 852__ $$bebk
001469985 85640 $$3Springer Nature$$uhttps://univsouthin.idm.oclc.org/login?url=https://link.springer.com/10.1007/978-3-031-33643-0$$zOnline Access$$91397441.1
001469985 909CO $$ooai:library.usi.edu:1469985$$pGLOBAL_SET
001469985 980__ $$aBIB
001469985 980__ $$aEBOOK
001469985 982__ $$aEbook
001469985 983__ $$aOnline
001469985 994__ $$a92$$bISE