High Pressure Processing for Seafood
Auteurs : DOUGLAS Laura S., FLICK George J.
High-pressure processing can produce high-quality extended-shelf-life foods that exhibit characteristics of fresh products. This book provides concise information on high pressure processing and its use with seafood, fish and fishery products. It addresses the effects of the use of high pressure processing on protein, fats, and carbohydrates as well as on microorganisms; contains information on the use and effects of high pressure processing on various types of seafood products, including fish, crustaceans, and mollusks; and explains how it might be useful for limiting seafood allergies. The authors offer time, temperature, and pressure recommendations for various products.
History and Equipment
Regulations
Science and Economies
Effect on Proteins
Effect on Carbohydrates
Effect on Microorganisms
Applications
Recommended Processes
Packaging
Date de parution : 08-2013
Ouvrage de 176 p.
15.6x23.5 cm
Disponible chez l'éditeur (délai d'approvisionnement : 13 jours).
Prix indicatif 115,48 €
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