High Pressure Processing of Foods

Interest in non-thermal technologies is growing at an unprecedented rate worldwide, and this book is designed to showcase the principles and commercial applications of HPP as an innovative technology that continues to attract increasing interest for industrial growth. This much-expanded second edition (containing 12 brand new chapters) addresses current and future innovations and commercialization of HPP and their impact on the consumer with regard to safety; HACCP plan development; enhancing the quality of healthy products; assuring consumer acceptance, and achieving sustainability for potentially reducing water and energy usage in food production.

Product details

• Authors: Christopher J. Doona, Christopher J. (U.s. Army - Natick Soldier Doona, Christopher J. (U.S. Army - Natick Soldier Research Doona, Christopher J. Feeherry Doona, CJ Doona, Doona Christopher J., Florence E. Feeherry, Florence E. (U.S. Army - Natick Soldier Research Feeherry, Feeherry Florence E.
• Publisher: Wiley, John and Sons Ltd
• Languages: English
• Product format: Hardback
• Released: 30.11.2022
• EAN: 9781119018131
• ISBN: 978-1-119-01813-1
• No. of pages: 400
• Series: Institute of Food Technologists Series
• Subjects: Natural sciences, medicine, IT, technology > Technology > Miscellaneous; TECHNOLOGY & ENGINEERING / General, Other technologies and applied sciences, Other technologies & applied sciences