TY - BOOK ID - 8057027 TI - Adapting high hydrostatic pressure (HPP) for food processing operations PY - 2014 SN - 0124200990 0124200915 9780124200999 9780124200913 PB - London, England : Elsevier, DB - UniCat KW - Food industry and trade -- Mathematical models. KW - Food industry and trade. KW - Food industry. KW - Chemical & Materials Engineering KW - Engineering & Applied Sciences KW - Chemical Engineering KW - High pressure (Technology) KW - Food industry and trade KW - Mathematical models. KW - High pressure (Engineering) KW - Chemistry, Technical KW - High pressure (Science) KW - Food KW - Food preparation industry KW - Food processing KW - Food processing industry KW - Food technology KW - Food trade KW - Agricultural processing industries KW - Processed foods KW - Processing UR - https://www.unicat.be/uniCat?func=search&query=sysid:8057027 AB - Adapting High Hydrostatic Pressure (HPP) for Food Processing Operations presents commercial benefits of HPP technology for specific processing operations in the food industry, including raw and ready-to-eat (RTE) meat processing, dairy and seafood products, drinks and beverages, and other emerging processes. The book presents high hydrostatic pressure processing (HPP) for treatment of different groups of raw and finished products, focusing on specific pressure-induced effects that will lead to different biological impacts, and the information necessary for specifying HPP proc ER -