High Pressure Processing of Foods

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  • Format: Hardcover
  • Copyright: 2007-11-27
  • Publisher: Wiley-Blackwell
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In High Pressure Processing of Foods, an array of international experts interrelate leading scientific advancements that use molecular biology techniques to explore the biochemical mechanisms of spore germination and inactivation by high pressure; investigate the inactivation of different spore species as functions of processing parameters such as pressure, temperature, time, food matrix, and the presence of anti-microbials; propose predictive mathematical models for predicting spore inactivation in foods treated with HPP; address commercial aspects of high pressure processing that include the high pressure equipment and packaging used to achieve the sterilization of bacterial spores in foods; and provide an assessment of the quality of food products preserved by HPP. High Pressure Processing of Foods is the landmark resource on the mechanisms and predictive modeling of bacterial spore inactivation by HPP.

Author Biography

Christopher J. Doona, PhD,serves as Research Chemist of the U.S. Army – Natick Soldier Research, Development and Engineering Center, DoD Combat Feeding Directorate, Advanced Processes and Packaging Team with responsibilities for independently and in collaboration with other research scientists conducting, executing, and coordinating innovative new areas of basic and applied research with primary benefits to the military. Dr. Doona’s award-winning research investigations specialize in novel food processing technologies and innovative disinfectant technologies for the safety and stability of foods. Florence E. Feeherry, MS, serves as Research Microbiologist for the U.S. Army – Natick Soldier Research, Development and Engineering Center, DoD Combat Feeding Directorate, Advanced Processes and Packaging Team with responsibilities for independently, and in collaboration with other researchers, carrying out basic and applied research investigations specializing in the principles of food microbiology to establish the safety of foods processed with novel technologies, such as high pressure, stabilized by formulation or “hurdle technology,” or treated with novel disinfectant technologies.

Table of Contents

Contributorsp. ix
Forewordp. xv
Prologuep. xix
Prefacep. xxi
Acknowledgmentsp. xxv
Introduction to High Pressure Processing of Foodsp. 1
Germination of Spores of Bacillus subtilis by High Pressurep. 15
Inactivation of Bacillus cereus by High Hydrostatic Pressurep. 41
Inactivation of Bacillus Spores at Low pH and in Milk by High Pressure at Moderate Temperaturep. 69
Pressure and Heat Resistance of Clostridium botulinum and Other Endosporesp. 95
The Quasi-chemical and Weibull Distribution Models of Nonlinear Inactivation Kinetics of Escherichia coli ATCC 11229 by High Pressure Processingp. 115
Sensitization of Microorganisms to High Pressure Processing by Phenolic Compoundsp. 145
Functional Genomics for Optimal Microbiological Stability of Processed Food Productsp. 173
Determination of Quality Differences in Low-Acid Foods Sterilized by High Pressure versus Retortingp. 195
Consumer Evaluations of High Pressure Processed Foodsp. 219
Compression Heating and Temperature Control in High Pressure Processingp. 227
Indexp. 235
Table of Contents provided by Ingram. All Rights Reserved.

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