|Balaban, Murat O. / Ferrentino, Giovanna (Hrsg.)|
Dense Phase Carbon Dioxide
Food and Pharmaceutical Applications
1. Auflage Mai 2012
2012. 336 Seiten, Hardcover
ISBN 978-0-8138-0649-5 - John Wiley & Sons
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Dense Phase Carbon Dioxide: Applications for Food brings into one volume the diverse aspects and the accumulated knowledge regarding DPCD. For the first time, the theory, microbial, enzymatic, quality, and process related issues and related research have been compiled together into a single resource. International experts in the Dense Phase Carbon Dioxide applications to foods have contributed in their areas of expertise to create synergy that clarifies concepts and reveals potential application areas and future direction of research. Positioned as an industry reference book, Dense Phase Carbon Dioxide: Applications for Food will appeal to food scientists, food technologists, food engineers, food safety, quality and production managers; government officials, researchers and regulators; extension specialists; equipment and packaging suppliers; and particularly professionals in the juice, dairy and beverage industries.
Aus dem Inhalt
1. Introduction: Overview of the technology, its potential and promise.
3. Thermodynamics of solution of CO2 with effects of pressure and temperature.
4. Effects on vegetative cells.
5. Effects on spores.
6. Effects on enzymes.
7. General effects on food quality.
8. Applications to juices.
9. Applications to dairy.
10. Applications to other beverages.
11. Applications to the pharmaceuticals.
13. Outlook and unresolved issues