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High Pressure Processing of Black Tiger Shrimp (Penaeus monodon). Effect on Quality Attributes and Shelf-life
В наличии
| Местонахождение: Алматы | Состояние экземпляра: новый |
Бумажная
версия
версия
Автор: Barjinder Pal Kaur and P. Srinivasa Rao
ISBN: 9783330015210
Год издания: 2016
Формат книги: 60×90/16 (145×215 мм)
Количество страниц: 228
Издательство: LAP LAMBERT Academic Publishing
Цена: 43696 тг
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Аннотация: High pressure processing has become a viable process in the food industry and is employed in the commercial processing of fish and shellfish. This technology offers an attractive alternative to heat pasteurization as a means to produce preservative free, microbiologically safe and stable foods. The present book focuses on the effect of high pressure processing on physicochemical & microbiological quality, and shelf life of black tiger shrimp. A predictive model describing enzyme inactivation rate as function of pressure and temperature is also presented.
Ключевые слова: High pressure processing, packaging, quality, Response surface methodology, Shelf-life, Black tiger shrimp, Microbial destruction kinetics, Enzyme inactivation kinetics, Refrigerated storage
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