High Pressure Processing of Black Tiger Shrimp (Penaeus monodon)
Effect on Quality Attributes and Shelf-life
(Sprache: Englisch)
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,...
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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.
Bibliographische Angaben
- Autoren: Barjinder Pal Kaur , P. Srinivasa Rao
- 2016, 228 Seiten, Maße: 22 cm, Kartoniert (TB), Englisch
- Verlag: LAP Lambert Academic Publishing
- ISBN-10: 3330015217
- ISBN-13: 9783330015210
Sprache:
Englisch
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