High Pressure Processing of Foods

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Christopher J. Doona (U.S. Army - Natick Soldier Research, Development and Engineering Center) Florence E. Feeherry (U.S. Army - Natick Soldier Research, Development and Engineering Center)

High Pressure Processing of Foods

Christopher J. Doona (U.S. Army - Natick Soldier Research, Development and Engineering Center), Florence E. Feeherry (U.S. Army - Natick Soldier Research, Development and Engineering Center)

$290.95

Hardback

Forthcoming
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English

Wiley-Blackwell
01 October 2025

Other technologies & applied sciences

Series: Institute of Food Technologists Series

Summary
Details

Interest in non-thermal technologies is growing at an unprecedented rate worldwide, and this book is designed to showcase the principles and commercial applications of HPP as an innovative technology that continues to attract increasing interest for industrial growth. This much-expanded second edition (containing 12 brand new chapters) addresses current and future innovations and commercialization of HPP and their impact on the consumer with regard to safety; HACCP plan development; enhancing the quality of healthy products; assuring consumer acceptance, and achieving sustainability for potentially reducing water and energy usage in food production.

By: Christopher J. Doona (U.S. Army - Natick Soldier Research Development and Engineering Center), Florence E. Feeherry (U.S. Army - Natick Soldier Research, Development and Engineering Center)
Imprint: Wiley-Blackwell
Country of Publication: United Kingdom
Edition: 2nd edition
Dimensions: Height: 244mm, Width: 170mm,
ISBN: 9781119018131
ISBN 10: 1119018137
Series: Institute of Food Technologists Series
Pages: 400
Publication Date: 01 October 2025
Audience: Professional and scholarly , Undergraduate
Format: Hardback
Publisher's Status: Forthcoming