Titlebook: Ultra High Pressure Treatment of Foods; Marc E. G. Hendrickx (Professor),Dietrich Knorr (P Book 2001 Kluwer Academic/Plenum Publishers 200

挫敗

High Pressure Processing of Dairy Productsod preservation (.). The importance of food microbiology had recently become apparent following Pasteur’s work on spoilage of wine and beer. Pasteur’s findings had led to the controlled heat treatment of milk, especially for consumption by infants, to prevent milk-borne disease. The process was firs

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prosthesis

CHASM

外面

1571-0297 ded by applying a number of new technologies including high hydrostatic pressure for food processing and preservation. In addition, food scientists have demonstrated the feasibility of industrial-scale high pressure processing. This technology is of specific interest to the food industry because it

obscurity

不知疲倦

The Effects of High Pressure on Biomaterialsequipment. Developments in France, primarily in the biomedical field between the two World Wars, are reviewed by . (1974). Modern studies started with the seminal papers by . (1960) in Japan. He conducted detailed studies of the effects of pressure and temperature on the kinetics of ovalbumin and hemoglobin denaturation.

動脈

High Pressure Processing of Dairy Products findings had led to the controlled heat treatment of milk, especially for consumption by infants, to prevent milk-borne disease. The process was first termed pasteurization in the 1880s. For Hite, working in the 1890s, it was an obvious next step to investigate the preservation of milk by high pressure.

身心疲憊

Industrial-Scale High Pressure Processing of Foodsprocessing at ambient temperatures led to criticisms of high pressure processing and forced food scientists to refocus their efforts on the appropriate use of combined pressure-heat processing. During the past few years, these efforts have led to novel applications of high pressure processing.

六邊形