Tiziana Fornari, Roumiana P. Stateva "High Pressure Fluid Technology for Green Food Processing"
Publisher: Springer | English | 2015 | ISBN:3319106104 | 517 pages | PDF | 9.5 MB
The aim of this book is to present the fundamentals of high pressure technologies from the perspective of mass transfer phenomena and thermodynamic considerations. Novel food applications are exposed and their relation to chemical analysis, extraction, reaction and particle formation processes are outlined. The chapters are written by a diverse group of scientists with expertise in chemistry, food processes, analytical chemistry, chemical engineering and chemical engineering thermodynamics, and biotechnology.