An Introduction To High Pressure Science And Technology
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| Author | : Jose Manuel Recio |
| Publisher | : CRC Press |
| Total Pages | : 514 |
| Release | : 2016-01-05 |
| Genre | : Science |
| ISBN | : 1498736238 |
An Introduction to High-Pressure Science and Technology provides you with an understanding of the connections between the different areas involved in the multidisciplinary science of high pressure. The book reflects the deep interdisciplinary nature of the field and its close relationship with industrial applications.Thirty-nine specialists in high
| Author | : Murli H. Manghnani |
| Publisher | : Universities Press |
| Total Pages | : 650 |
| Release | : 2000 |
| Genre | : High pressure (Science) |
| ISBN | : 9788173713385 |
These books presents a wide spectrum of research and development activities in the field of High Pressure Science and Technology. These book provide comprehensive and interdisciplinary descriptions of recent research accomplishments in the biological, chemical, Earth, materrals, physical, physiological and related sciences.
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| Total Pages | : |
| Release | : 1854 |
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| Author | : Ian L. Spain |
| Publisher | : CRC Press |
| Total Pages | : 634 |
| Release | : 1977-11-01 |
| Genre | : Science |
| ISBN | : 9780824765606 |
| Author | : Francisco J. Barba |
| Publisher | : Elsevier |
| Total Pages | : 428 |
| Release | : 2020-08-22 |
| Genre | : Technology & Engineering |
| ISBN | : 0128172665 |
Developed for academic researchers and for those who work in industry, Present and Future of High Pressure Processing: A Tool for Developing Innovative, Sustainable, Safe, and Healthy Foods outlines innovative applications derived from the use of high-pressure processing, beyond microbial inactivation. This content is especially important for product developers as it includes technological, physicochemical, and nutritional perspectives.This book specifically focuses on innovative high-pressure processing applications and begins with an introduction followed by a section on the impact of high-pressure processing on bioactive compounds and bioaccessibility/bioavailability. The third section addresses the ways in which high-pressure processing can assist in the reduction of toxins and contaminants, while the fourth section presents opportunities for the use of high-pressure processing in the development of healthy and/or functional food. This reference concludes with an analysis of the challenges regarding the use of high-pressure processing as an innovative application. Explores the use of high-pressure processing as a tool for developing new products Outlines the structure and improved functional properties provided by high-pressure processing Illustrates potential applications and future trends of high-pressure processing Explains the mechanisms that influence the impact of high-pressure processing Highlights the optimal conditions for high-pressure processing to develop certain food products Defines the challenges and future perspectives in the use of high-pressure processing for food product development
| Author | : K. D. Timmerhaus |
| Publisher | : Springer |
| Total Pages | : 2078 |
| Release | : 1979-01-01 |
| Genre | : Technology & Engineering |
| ISBN | : 9780306400698 |
High pressure has become a basic variable in many areas of science and engineering. It extends from disciplines of geophysics and astrophysics through chemistry and physics to those of modern biology, electrical and chemical engineering. This breadth has been recognized for some time, but it was not until the early 1960's that an international group of scientists and engineers established the Association Internationale for Research and Advancement of High Pressure Science and Technology (AIRAPT) for bringing these various aspects of high pressure together at an international conference. The First AIRAPT International High Pressure Conference was held in 1965 in France and has been convened at approximately two to three year intervals since that time. The past four AIRAPT International High Pressure Conferences have been held in Germany, Scotland, Japan and the U.S.S.R. Since the first meeting of this kind, our understanding of high pressure behavior of physical systems has increased greatly.
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| Publisher | : |
| Total Pages | : 1028 |
| Release | : 1994 |
| Genre | : Condensed matter |
| ISBN | : |
| Author | : |
| Publisher | : |
| Total Pages | : 1004 |
| Release | : 1996 |
| Genre | : High pressure (Science) |
| ISBN | : 9782881247460 |
| Author | : Sergei M Stishov |
| Publisher | : World Scientific |
| Total Pages | : 156 |
| Release | : 2021-04-20 |
| Genre | : Science |
| ISBN | : 1786349574 |
Written by the famous High-Pressure scientist of the Russian Academy of Sciences, The ABCs of High-Pressure Science contains brief information explaining the terms and concepts adopted by professionals involved in research in the field of high pressure, be it physics, geology, chemistry, or technology. The book also includes brief biographical essays describing activities of the outstanding scientists who largely determined the current state of high-pressure science. The book is organized in the form of short chapters or notes in alphabetical order, so a search of the necessary information is not difficult. The ABCs is intended for young scientists, graduate students, and students; nevertheless, well-established scientists can also find useful information here. Finally, The ABCs of High-Pressure Science is not a reference book and is designed to ensure that the reader can easily find the needed information from the Internet.
| Author | : V.M. Balasubramaniam |
| Publisher | : Springer |
| Total Pages | : 758 |
| Release | : 2016-01-28 |
| Genre | : Technology & Engineering |
| ISBN | : 1493932349 |
High pressure processing technology has been adopted worldwide at the industrial level to preserve a wide variety of food products without using heat or chemical preservatives. High Pressure Processing: Technology Principles and Applications will review the basic technology principles and process parameters that govern microbial safety and product quality, an essential requirement for industrial application. This book will be of interest to scientists in the food industry, in particular to those involved in the processing of products such as meat, fish, fruits, and vegetables. The book will be equally important to food microbiologists and processing specialists in both the government and food industry. Moreover, it will be a valuable reference for authorities involved in the import and export of high pressure treated food products. Finally, this update on the science and technology of high pressure processing will be helpful to all academic, industrial, local, and state educators in their educational efforts, as well as a great resource for graduate students interested in learning about state-of-the-art technology in food engineering.
