Ultra High Pressure Treatment of Foods covers the state-of-the-art on the use of high-pressure technology in food processing and preservation.

The editors have brought together key experts from both academia and industry to integrate:

• the fundamental aspects of high pressure treatment of biological systems
• the current scientific insights into the effects of this treatment on the microbiology, quality, and structure of foods
• the practical (industrial) implementation of this technology on real foods

Ultra High Pressure Treatment of Foods also includes:

• effects on product shelf life
• liquid and solid foods
• specific processing aspects and equipment
• regulatory issues

Contents

1. Fundamental Aspects Of Treating Foods With High Pressure
   1. The Evolution of High Pressure Processing of Foods
   2. The Effects of High Pressure on Biomaterials

2. Effects Of High Pressure On Food Attributes
   3. Effects of High Pressure on Vegetative Microorganisms
   4. Effects of High Pressure on Spores
   5. Effects of High Pressure on Enzymes Related to Food Quality
   6. Effects of High Pressure on Chemical Reactions Related to Food Quality
   7. Effects of High Pressure on Protein- and Polysaccharide-Based Structures
   8. Effects of High Pressure on Water-Ice Transitions in Foods

3. Food Products And Processes
   9. Industrial-Scale High Pressure Processing of Foods
   10. High Pressure Processing of Dairy Products
   11. High Pressure Equipment Designs for Food Processing Applications

Index

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