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High Pressure Processing of Foods (Institute of Food Technologists Series)

By: Christopher J. Doona (Author) , Florence E. Feeherry (Author)

Not yet Published

Ksh 33,250.00

Format: Hardback or Cased Book

ISBN-10: 1119018137

ISBN-13: 9781119018131

Collection / Series: Institute of Food Technologists Series

Collection Type: Publisher collection

Edition Number: 2

Publisher: John Wiley and Sons Ltd

Imprint: Wiley-Blackwell

Country of Manufacture: GB

Country of Publication: GB

Publication Date: May 21st, 2026

Publication Status: Forthcoming

Product extent: 400 Pages

Product Classification / Subject(s): Other technologies & applied sciences

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Interest in non-thermal technologies is growing at an unprecedented rate worldwide, and this book is designed to showcase the principles and commercial applications of HPP as an innovative technology that continues to attract increasing interest for industrial growth. This much-expanded second edition (containing 12 brand new chapters) addresses current and future innovations and commercialization of HPP and their impact on the consumer with regard to safety; HACCP plan development; enhancing the quality of healthy products; assuring consumer acceptance, and achieving sustainability for potentially reducing water and energy usage in food production.

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