High Pressure Research in the Biosciences and Biotechnology PDF Download

Author: European High Pressure Research Group. Meeting
Publisher: James Currey
ISBN:
Category : Science
Languages : en
Pages : 564

View

Book Description

Author: Horst Ludwig
Publisher: Springer Science & Business Media
ISBN: 3642601960
Category : Science
Languages : en
Pages : 580

View

Book Description
At present, there is growing interest in high pressure bioscience and biotechnology. The activities are nearly equally distributed between fundamental research and applications. With original work on marine and terrestrial microbiology, biochemicstry, molecular biology, deep-sea diving, food science and other industrial applications, this book covers the whole range of current high pressure bioscience. Advances in High Pressure Bioscience and Biotechnology will be welcomed by all industrial and academic researchers who are working in this field.

Author: R. Hayashi
Publisher: Elsevier
ISBN: 0080543227
Category : Science
Languages : en
Pages : 669

View

Book Description
A world wide interest in the various aspects of high pressure in the field of biological science led to the First International Conference on High Pressure Bioscience and Biotechnology in Kyoto, Japan. High pressure bioscience encompasses the fields of food sciences, pharmacy and medical fields and some high pressure techniques are used in the production of industrial products. Moreover, high pressure is a valuable tool for the study of natural macromolecules including biomembranes which are composed, primarily, of lipid and protein. Many intermediate processes in the pressure-induced protein unfolding have been discovered, as a result. This book covers the entire range of current high pressure bioscience and its possible applications.

Author: Roland Winter
Publisher: Springer Science & Business Media
ISBN: 3662056135
Category : Science
Languages : en
Pages : 472

View

Book Description
With original work on marine and terrestrial microbiology, biochemistry, molecular biology, deep-sea diving, food science, and other industrial applications, this book covers the whole range of current high pressure bioscience. It will be welcomed by all industrial and academic researchers working in this field.

Author: Y. Taniguchi
Publisher: Springer Science & Business Media
ISBN: 3662048027
Category : Science
Languages : en
Pages : 290

View

Book Description
Biological systems are regulated by the thermodynamic parameters of pressure and temperature. New analytical and computational methods and various kinds of spectroscopy allow detailed studies of the structure and function of biological systems under extreme conditions, as well as the possibility to explicate the origin and evolution of life. This volume addresses researchers and students exploring the new world of biological systems under extreme environmental conditions.

Author: Murli H. Manghnani
Publisher: Universities Press
ISBN: 9788173713385
Category : Science
Languages : en
Pages : 650

View

Book Description
These books presents a wide spectrum of research and development activities in the field of High Pressure Science and Technology. These book provide comprehensive and interdisciplinary descriptions of recent research accomplishments in the biological, chemical, Earth, materrals, physical, physiological and related sciences.

Author: Marc E.G. Hendrickx
Publisher: Springer Science & Business Media
ISBN: 1461507235
Category : Technology & Engineering
Languages : en
Pages : 346

View

Book Description
During the past decade, consumer demand for convenient, fresh-like, safe, high-quality food products has grown. The food industry has responded by applying a number of new technologies including high hydrostatic pressure for food processing and preservation. In addition, food scientists have demonstrated the feasibility of industrial-scale high pressure processing. This technology is of specific interest to the food industry because it provides an attractive alternative to conventional methods of thermal processing, which often produce undesirable changes in foods and hamper the balance between high quality (color, flavor, and functionality) and safety. In addition, it offers opportunities for creating new ingredients and products because of the specific actions of high pressure on bio logical materials and food constituents. It allows food scientists to redesign exist ing processes and to create entirely new ones using high pressure technology alone or in combination with conventional processes (e. g. , pressure-temperature combinations ). Researchers have investigated high pressure processing for the past century. Scientists such as Hite and Bridgman did pioneering work at the turn of the 20th century. Then during the 1980s and 1990s, there was a large effort to investigate the effects of high pressure on biological materials, particularly foods. The initial research activities in the late 1980s and early 1990s focused on exploratory activ ities in the food area.

Author: Hilton C. Deeth
Publisher: John Wiley & Sons
ISBN: 1118460502
Category : Technology & Engineering
Languages : en
Pages : 600

View

Book Description
This book covers many aspects of thermal processing of milk and milk products with particular focus on UHT processing. It commences with an overview of the major thermal processing technologies: thermisation, pasteurisation, extended-shelf-life (ESL), UHT and in-container sterilisation. It discusses the principles of the technologies, the processing and packaging equipment used, processing issues such as temperature-time profiles, heat stability, fouling and cleaning, and the quality and safety aspects of the products produced. It provides a balance of the engineering aspects of the processes and the chemical, microbiological and sensory aspects of the products. The changes that occur in products during processing and storage, and the related defects which can arise, are central to the book. The discussions of these changes will be an aid to industry personnel in identifying the causes of quality defects in these products and devising measures which can be taken to eliminate or minimise the defects.

Author: Gustavo V. Barbosa-Canovas
Publisher: CRC Press
ISBN: 0203997271
Category : Technology & Engineering
Languages : en
Pages : 716

View

Book Description
Reflecting current trends in alternative food processing and preservation, this reference explores the most recent applications in pulsed electric field (PEF) and high-pressure technologies, food microbiology, and modern thermal and nonthermal operations to prevent the occurrence of food-borne pathogens, extend the shelf-life of foods, and improve

Author: C. Anandharamakrishnan
Publisher: CRC Press
ISBN: 1000913201
Category : Technology & Engineering
Languages : en
Pages : 291

View

Book Description
With changing consumer preferences and a focus on developing resilient food systems, food processing is finding its place in key policies, government interventions, global trade, and the overall food and nutritional security. Given this, this new 3-volume set presents a compilation of emerging and futuristic food processing technologies, introducing fundamental concepts of food technology, trending applications, and a range of interdisciplinary concepts that have found numerous interwoven applications in the food industry. Volume 2 focuses on nonthermal processing and its applications, which includes high-pressure processing, ultrasound processing, high intensity pulsed light technology, pulsed electric field processing, cold plasma, ozone processing, as well as the use of sub- and supercritical processing. It also discusses emerging electrohydrodynamic technologies: electrospinning and electrospraying. This volume provides rich content on fundamental concepts, applications, and challenges in nonthermal processing, throwing light on the scope of developing sustainable technologies for the food industry. The other volumes in the series are Volume 1: Fundamentals of Food Processing Technology, which presents the basics of food preservation, covering hurdle technology, aspects of minimal processing, ohmic heating of foods, edible coatings, and electromagnetics and allied applications in food processing; and Volume 3: ICT Applications and Future Trends in Food Processing, which provides an exploration of the future of food processing, highlighting certain emerging and disruptive technologies and their gaining influence in the food sector.