商品簡介
High pressure processing in one of the fastest growing food processing technologies, retaining almost all the nutrients and health benefits found in the original raw fruit or vegetable. This book reviews and summarizes the latest advances in the novel highpressure processing technique for preserving fruits and fruit juices.
作者簡介
Dr. Milan Hou?ka is the head of the Department of food engineering at FRIP. He received PhD degree after 3 years study at Department of process engineering at Faculty of Mechanical Engineering of the Czech Technical University in Prague. The title of the PhD thesis was “Engineering Rheology of Thixotropic Fluids”. After finishing PhD studies he started to work at FRIP at the Department of physical properties of foods, where studies of texture and mechanical and thermal properties were conducted. After several years of the work in this department he got a head of this department. After joining with department of heat processing of foods, he started to be leader of the joint departments with the title Department of food engineering.
Dr. Filipa Vinagre Marques da Silva research activity and interests are in Food Process Engineering, in particular studying the effects of new food preservation technologies such as high pressure processing (HPP), on food safety and shelf-life, and the design of proper pasteurisation processes. Her expertise in microbiology and enzymes are helpful for studying the effect of emerging food pasteurization technologies on food spoilage microbes/enzymes. The production of plant extracts and the determination of their biological activity such as antibacterial, antifungal and insecticidal activities, is another area of research.
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