High Pressure Processing of Foods

In High Pressure Processing of Foods, an array of international experts interrelate leading scientific advancements that use molecular biology techniques to explore the biochemical mechanisms of spore germination and inactivation by high pressure; investigate the inactivation of different spore species as functions of processing parameters such as pressure, temperature, time, food matrix, and the presence of anti-microbials; propose predictive mathematical models for predicting spore inactivation in foods treated with HPP; address commercial aspects of high pressure processing that include the high pressure equipment and packaging used to achieve the sterilization of bacterial spores in foods; and provide an assessment of the quality of food products preserved by HPP. High Pressure Processing of Foods is the landmark resource on the mechanisms and predictive modeling of bacterial spore inactivation by HPP.

In High Pressure Processing of Foods, an array of international experts interrelate leading scientific advancements that use molecular biology techniques to explore the biochemical mechanisms of spore germination and inactivation by high pressure; investigate the inactivation of different spore species as functions of processing parameters such as pressure, temperature, time, food matrix, and the presence of anti-microbials; propose predictive mathematical models for predicting spore inactivation in foods treated with HPP; address commercial aspects of high pressure processing that include the high pressure equipment and packaging used to achieve the sterilization of bacterial spores in foods; and provide an assessment of the quality of food products preserved by HPP. High Pressure Processing of Foods is the landmark resource on the mechanisms and predictive modeling of bacterial spore inactivation by HPP.

1. Introduction to High Pressure Processing of Foods -Margaret F. Patterson, Mark Linton, andChristopher J. Doona.2. Germination of Spores of Bacillus subtilis by HighPressure - Peter Setlow.3. Inactivation of Bacillus cereus by High HydrostaticPressure - Murad A. Al-Holy, Mengshi Lin,and Barbara A. Rasco.4. Inactivation of Bacillus spores at low pH and inmilk by high pressure at moderate temperature -Isabelle Van Opstal, Abram Aertsen, and Chris W.Michiels.5. Pressure and heat resistance of Clostridiumbotulinum and other endospores - Michael G.Gänzle, Dirk Margosch, Roman Buckow,Matthias A. Ehrmann, Volker Heinz, and Rudi F.Vogel.6. The Quasi-chemical and Weibull Distribution Models ofNonlinear Inactivation Kinetics of Escherichia coli ATCC 11229 byHigh Pressure Processing - Christopher J. Doona,Florence E. Feeherry, Edward W. Ross, MariaCorradini, and Micha Peleg.7. Sensitization of microorganisms to high-pressureprocessing by phenolic compounds - Yoon-KyungChung, Aaron S. Malone, and Ahmed E. Yousef.8. Functional genomics for optimal microbiological stabilityof processed food products - Stanley Brul, Hansvan der Spek, Bart J.F. Keijser, Frank H.J.Schuren, Suus J.C.M. Oomes, and Roy C.Montijn.9. Determination of Quality Differences in Low-Acid FoodsSterilized by High Pressure Versus Retorting - Ming H.Lau and Evan J. Turek.10. Consumer Evaluations of High Pressure Processed Foods- Alan O. Wright, Armand V. Cardello, andRick Bell.11. Compression Heating and Temperature Control in HighPressure Processing - Edmund Ting