High Pressure Processing of Food

Preface. - Section 1. Introduction. - 1. Fundamentals and Applications of High Pressure Processing Technology. - 2. A Short History of Research and Development Efforts Leading to the Commercialization of High Pressure Processing of Food. - Section 2. Process Equipment and Packaging. - 3. Industrial Scale High Pressure Processing Equipment. - 4. Continuous-High Pressure Processing to Extend Product Shelf Life. - 5. High Pressure Effects on Packaging Material. - Section 3. High Pressure Process Engineering Characterization. - 6. In Situ Thermal, Volumetric and Electrical Properties of Food Matrices Under Elevated Pressure and the Techniques Employed to Measure Them. - 7. Food Processing by High Pressure Homogenization. - 8. Pressure Shift Freezing and Thawing. - 9. Pulsed High Pressure. - 10. Applications and Opportunities for Pressure-Assisted Extraction. - 11. High Pressure in Combination with High Temperature and Other Preservation Factors. - 12. Modeling High Pressure Processes-Equipment Design, Process Performance Evaluation and Validation. - 13. High Pressure Processing Uniformity. - 14. Microbiological Aspects of High Pressure Food Processing: Inactivation of Vegetative Microorganisms and Spores. - 15. High Pressure Effects on Viruses. - 16. High Pressure Inactivation of Transmissible Spongiform Encephalopathy Agents (Prions) in Processed Meats. - 17. Mathematical Models Based on Transition State Theory for the Microbial Safety of Foods by High Pressure. - 18. Pressure Effects on Food Proteins. - 19. Effects of High Pressure on Enzymes. - 20. Pressure Gelatinization of Starch. - 21. Reaction Chemistry at High Pressure and High Temperature. - 22. Effect of High Pressure Processing on Bioactive Compounds. - 23. Structural Changes in Foods Caused by High Pressure Processing. - Section 6. High Pressure Applications in Various Food Industry Sectors. - 24. High Pressure Effects on Fruits and Vegetables. - 25. Processing Dairy Products Utilizing High Pressure. - 26. Processing of Meat Products Utilizing High Pressure. - 27. Pressure Effects on Seafoods. - 28. Egg-Based Product Development for High Pressure Processes at Low and High Temperature. - Section 7. Regulatory and Consumer Acceptance. - 29. Pressure-Assisted Thermal Sterilization Validation. - 30. European Regulations. - 31. Consumer Acceptance of High-Pressure Processed Products. - Index.