High Pressure Processing of Greenshell(TM) mussels: Effects of High pressure processing on microbiological, enzymatic, sensory and chilled storage quality of mussels
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Lieferung aus: Deutschland, Versandkostenfrei.
Von Händler/Antiquariat, AHA-BUCH GmbH [51283250], Einbeck, Germany.
This item is printed on demand - Print on Demand Neuware - This book investigates the use of the emerging food preservation technique, 'High Pressure Processing (HPP)' for 'Greenshell(TM) mussels (Perna canaliculus)' to replace the existing thermal processing which has negative impacts on quality. Mussels can become high risk food if contaminated with food-borne pathogen Listeria monocytogenes, the causative agent of listeriosis. Two major objectives were undertaken within this study: Safety and Quality. Food safety was addressed by measuring and modelling the effects of HPP parameters (as a function of pressure, temperature and time) on a pressure resistant strain of food-borne pathogen (L. monocytogenes FSA 2655). An effective treatment temperature of the system was used to determine the activation energies for inactivation of L. monocytogenes in mussel meat using HPP taking into account the temperature changes caused by adiabatic heating. Quality was determined by effect of HPP parameters on autolytic enzymes mussels viz. alanine aminopeptidase and lipase enzymes. The optimised processing parameters were then used to do quality assessment of end-product by measuring colour, texture, yield and sensory attributes during chilled storage. 304 pp. Englisch.

Von Händler/Antiquariat, PBShop [61989342], Secaucus, NJ, U.S.A.
New Book. Shipped from US within 10 to 14 business days. THIS BOOK IS PRINTED ON DEMAND. Established seller since 2000.

Von Händler/Antiquariat, The Book Depository EURO [60485773], London, United Kingdom.
Language: English Brand New Book ***** Print on Demand *****.This book investigates the use of the emerging food preservation technique, High Pressure Processing (HPP) for Greenshell mussels (Perna canaliculus) to replace the existing thermal processing which has negative impacts on quality. Mussels can become high risk food if contaminated with food-borne pathogen Listeria monocytogenes, the causative agent of listeriosis. Two major objectives were undertaken within this study: Safety and Quality. Food safety was addressed by measuring and modelling the effects of HPP parameters (as a function of pressure, temperature and time) on a pressure resistant strain of food-borne pathogen (L. monocytogenes FSA 2655). An effective treatment temperature of the system was used to determine the activation energies for inactivation of L. monocytogenes in mussel meat using HPP taking into account the temperature changes caused by adiabatic heating. Quality was determined by effect of HPP parameters on autolytic enzymes mussels viz. alanine aminopeptidase and lipase enzymes. The optimised processing parameters were then used to do quality assessment of end-product by measuring colour, texture, yield and sensory attributes during chilled storage.

Von Händler/Antiquariat, Books2Anywhere [190245], Fairford, GLOS, United Kingdom.
New Book. Delivered from our UK warehouse in 3 to 5 business days. THIS BOOK IS PRINTED ON DEMAND. Established seller since 2000.

Lieferung aus: Deutschland, Versandkostenfrei.
High Pressure Processing of Greenshell(TM) mussels: This book investigates the use of the emerging food preservation technique, `High Pressure Processing (HPP)` for `Greenshell(TM) mussels (Perna canaliculus)` to replace the existing thermal processing which has negative impacts on quality. Mussels can become high risk food if contaminated with food-borne pathogen Listeria monocytogenes, the causative agent of listeriosis. Two major objectives were undertaken within this study: Safety and Quality. Food safety was addressed by measuring and modelling the effects of HPP parameters (as a function of pressure, temperature and time) on a pressure resistant strain of food-borne pathogen (L. monocytogenes FSA 2655). An effective treatment temperature of the system was used to determine the activation energies for inactivation of L. monocytogenes in mussel meat using HPP taking into account the temperature changes caused by adiabatic heating. Quality was determined by effect of HPP parameters on autolytic enzymes mussels viz. alanine aminopeptidase and lipase enzymes. The optimised processing parameters were then used to do quality assessment of end-product by measuring colour, texture, yield and sensory attributes during chilled storage. Englisch, Taschenbuch.

Lieferung aus: Österreich, Lieferzeit: 5 Tage, zzgl. Versandkosten.
This book investigates the use of the emerging food preservation technique, 'High Pressure Processing (HPP)' for 'Greenshell(TM) mussels (Perna canaliculus)' to replace the existing thermal processing which has negative impacts on quality. Mussels can become high risk food if contaminated with food-borne pathogen Listeria monocytogenes, the causative agent of listeriosis. Two major objectives were undertaken within this study: Safety and Quality. Food safety was addressed by measuring and modelling the effects of HPP parameters (as a function of pressure, temperature and time) on a pressure resistant strain of food-borne pathogen (L. monocytogenes FSA 2655). An effective treatment temperature of the system was used to determine the activation energies for inactivation of L. monocytogenes in mussel meat using HPP taking into account the temperature changes caused by adiabatic heating. Quality was determined by effect of HPP parameters on autolytic enzymes mussels viz. alanine aminopeptidase and lipase enzymes. The optimised processing parameters were then used to do quality assessment of end-product by measuring colour, texture, yield and sensory attributes during chilled storage.

Von Händler/Antiquariat, English-Book-Service Mannheim [1048135], Mannheim, Germany.
This item is printed on demand for shipment within 3 working days.