High Pressure Processing of Greenshell(TM) mussels: Effects of High pressure processing on microbiological, enzymatic, sensory and chilled storage quality of mussels
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Bester Preis: Fr. 43.79 (€ 44.74)¹ (vom 03.11.2019)High Pressure Processing of Greenshell(TM) mussels (2015)
ISBN: 9783659777981 bzw. 3659777986, in Deutsch, LAP Lambert Academic Publishing Nov 2015, Taschenbuch, neu, Nachdruck.
Von Händler/Antiquariat, AHA-BUCH GmbH [51283250], Einbeck, Germany.
This item is printed on demand - Print on Demand Neuware - This book investigates the use of the emerging food preservation technique, 'High Pressure Processing (HPP)' for 'Greenshell(TM) mussels (Perna canaliculus)' to replace the existing thermal processing which has negative impacts on quality. Mussels can become high risk food if contaminated with food-borne pathogen Listeria monocytogenes, the causative agent of listeriosis. Two major objectives were undertaken within this study: Safety and Quality. Food safety was addressed by measuring and modelling the effects of HPP parameters (as a function of pressure, temperature and time) on a pressure resistant strain of food-borne pathogen (L. monocytogenes FSA 2655). An effective treatment temperature of the system was used to determine the activation energies for inactivation of L. monocytogenes in mussel meat using HPP taking into account the temperature changes caused by adiabatic heating. Quality was determined by effect of HPP parameters on autolytic enzymes mussels viz. alanine aminopeptidase and lipase enzymes. The optimised processing parameters were then used to do quality assessment of end-product by measuring colour, texture, yield and sensory attributes during chilled storage. 304 pp. Englisch.
High Pressure Processing of Greenshell Mussels (2015)
ISBN: 9783659777981 bzw. 3659777986, in Deutsch, neu, Nachdruck.
New Book. Shipped from US within 10 to 14 business days. THIS BOOK IS PRINTED ON DEMAND. Established seller since 2000.
High Pressure Processing of Greenshell Mussels (Paperback) (2015)
ISBN: 9783659777981 bzw. 3659777986, in Deutsch, LAP Lambert Academic Publishing, United States, Taschenbuch, neu, Nachdruck.
Language: English Brand New Book ***** Print on Demand *****.This book investigates the use of the emerging food preservation technique, High Pressure Processing (HPP) for Greenshell mussels (Perna canaliculus) to replace the existing thermal processing which has negative impacts on quality. Mussels can become high risk food if contaminated with food-borne pathogen Listeria monocytogenes, the causative agent of listeriosis. Two major objectives were undertaken within this study: Safety and Quality. Food safety was addressed by measuring and modelling the effects of HPP parameters (as a function of pressure, temperature and time) on a pressure resistant strain of food-borne pathogen (L. monocytogenes FSA 2655). An effective treatment temperature of the system was used to determine the activation energies for inactivation of L. monocytogenes in mussel meat using HPP taking into account the temperature changes caused by adiabatic heating. Quality was determined by effect of HPP parameters on autolytic enzymes mussels viz. alanine aminopeptidase and lipase enzymes. The optimised processing parameters were then used to do quality assessment of end-product by measuring colour, texture, yield and sensory attributes during chilled storage.
High Pressure Processing of Greenshell Mussels (2015)
ISBN: 9783659777981 bzw. 3659777986, in Deutsch, LAP Lambert Academic Publishing, neu, Nachdruck.
New Book. Delivered from our UK warehouse in 3 to 5 business days. THIS BOOK IS PRINTED ON DEMAND. Established seller since 2000.
High Pressure Processing of Greenshell(TM) mussels - Effects of High pressure processing on microbiological, enzymatic, sensory and chilled storage quality of mussels
ISBN: 9783659777981 bzw. 3659777986, vermutlich in Englisch, LAP Lambert Academic Publishing, Taschenbuch, neu.
High Pressure Processing of Greenshell(TM) mussels: This book investigates the use of the emerging food preservation technique, `High Pressure Processing (HPP)` for `Greenshell(TM) mussels (Perna canaliculus)` to replace the existing thermal processing which has negative impacts on quality. Mussels can become high risk food if contaminated with food-borne pathogen Listeria monocytogenes, the causative agent of listeriosis. Two major objectives were undertaken within this study: Safety and Quality. Food safety was addressed by measuring and modelling the effects of HPP parameters (as a function of pressure, temperature and time) on a pressure resistant strain of food-borne pathogen (L. monocytogenes FSA 2655). An effective treatment temperature of the system was used to determine the activation energies for inactivation of L. monocytogenes in mussel meat using HPP taking into account the temperature changes caused by adiabatic heating. Quality was determined by effect of HPP parameters on autolytic enzymes mussels viz. alanine aminopeptidase and lipase enzymes. The optimised processing parameters were then used to do quality assessment of end-product by measuring colour, texture, yield and sensory attributes during chilled storage. Englisch, Taschenbuch.
High Pressure Processing of Greenshell(TM) mussels
ISBN: 9783659777981 bzw. 3659777986, vermutlich in Englisch, neu, Hörbuch.
This book investigates the use of the emerging food preservation technique, 'High Pressure Processing (HPP)' for 'Greenshell(TM) mussels (Perna canaliculus)' to replace the existing thermal processing which has negative impacts on quality. Mussels can become high risk food if contaminated with food-borne pathogen Listeria monocytogenes, the causative agent of listeriosis. Two major objectives were undertaken within this study: Safety and Quality. Food safety was addressed by measuring and modelling the effects of HPP parameters (as a function of pressure, temperature and time) on a pressure resistant strain of food-borne pathogen (L. monocytogenes FSA 2655). An effective treatment temperature of the system was used to determine the activation energies for inactivation of L. monocytogenes in mussel meat using HPP taking into account the temperature changes caused by adiabatic heating. Quality was determined by effect of HPP parameters on autolytic enzymes mussels viz. alanine aminopeptidase and lipase enzymes. The optimised processing parameters were then used to do quality assessment of end-product by measuring colour, texture, yield and sensory attributes during chilled storage.
High Pressure Processing of Greenshell(TM) mussels: Effects of High pressure processing on microbiological, enzymatic, sensory and chilled storage quality of mussels (2015)
ISBN: 9783659777981 bzw. 3659777986, in Deutsch, LAP LAMBERT Academic Publishing, Taschenbuch, neu, Nachdruck.
This item is printed on demand for shipment within 3 working days.
High Pressure Processing of Greenshell(TM) mussels
ISBN: 3659777986 bzw. 9783659777981, vermutlich in Englisch, neu.