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Recent Developments in High Pressure Processing of Foods

  • Book
  • © 2013

Overview

Authors:
  1. Navin K Rastogi

    1. Council of Scientific and Industrial Res, Department of Food Engineering, Central Food Technical Research Institut, Mysore, India

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  • Foreword by Dietrich Knorr
  • Discusses the problems of adopting high pressure processing
  • Discusses the efficacy of high pressure processing
  • Includes supplementary material: sn.pub/extras

Part of the book series: SpringerBriefs in Food, Health, and Nutrition (BRIEFSFOOD)

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Table of contents (5 chapters)

  1. Front Matter

    Pages i-xv
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  2. Introduction

    • Navin K. Rastogi
    Pages 1-7

  3. High-Pressure Processing of Plant Products

    • Navin K. Rastogi
    Pages 9-50

  4. High-Pressure Processing of Dairy Products

    • Navin K. Rastogi
    Pages 51-65

  5. High-Pressure Processing of Animal Products

    • Navin K. Rastogi
    Pages 67-88

  6. Conclusion

    • Navin K. Rastogi
    Pages 89-90

  7. Back Matter

    Pages 91-117
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Keywords

About this book

Features a Foreword by Dr. Dietrich Knorr.

Fruit processing and preservation technologies must ensure fresh-like characteristics in foods while providing an acceptable and convenient shelf life, as well as assuring safety and nutritional value. Processing technologies include a wide range of methodologies to inactivate microorganisms, improve quality and stability, and preserve and minimize changes of fresh-like characteristics in fruit. High pressure as a food preservation technique inactivates microorganisms at room temperature or lower; thus, sensory and nutritional characteristics can be maintained. In recent years, a significant increase in the number of scientific papers in literature demonstrating novel and diversified uses of high pressure processing indicates it to be highly emerging technology. The effect of high pressure technology on the quality and safety of foods will be discussed. Selected practical examples in fruits and vegetables, dairy and meat industries using high pressure will be presented and discussed. A brief account of the challenges in adopting this technology for industrial development will also be included.

Authors and Affiliations

  • Council of Scientific and Industrial Res, Department of Food Engineering, Central Food Technical Research Institut, Mysore, India

    Navin K Rastogi

Bibliographic Information

  • Book Title: Recent Developments in High Pressure Processing of Foods

  • Authors: Navin K Rastogi

  • Series Title: SpringerBriefs in Food, Health, and Nutrition

  • DOI: https://doi.org/10.1007/978-1-4614-7055-7

  • Publisher: Springer New York, NY

  • eBook Packages: Chemistry and Materials Science, Chemistry and Material Science (R0)

  • Copyright Information: Navin K. Rastogi 2013

  • Softcover ISBN: 978-1-4614-7054-0Published: 16 July 2013

  • eBook ISBN: 978-1-4614-7055-7Published: 16 July 2013

  • Series ISSN: 2197-571X

  • Series E-ISSN: 2197-5728

  • Edition Number: 1

  • Number of Pages: XV, 117

  • Number of Illustrations: 42 b/w illustrations, 4 illustrations in colour

  • Topics: Food Science

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