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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.
No Middle Ground
“This is a fascinating book. It is one of the best studies of the ways that parties and politics get conducted in any American state. Masket shows that legislators can be perfectly content without parties that control agendas and does a terrific job of explaining the transition from free-wheeling legislators to rigidly partisan voting blocs.” —Sam Popkin, University of California at San Diego “No Middle Ground makes a significant contribution to the study of American parties and legislative politics.” —Matthew Green, Catholic University of America Despite concerns about the debilitating effects of partisanship on democratic government, in recent years political parties have gaine...
High Pressure Processing of Food
High pressure processing technology has been adopted worldwide at the industrial level to preserve a wide variety of food products without using heat or chemical preservatives. High Pressure Processing: Technology Principles and Applications will review the basic technology principles and process parameters that govern microbial safety and product quality, an essential requirement for industrial application. This book will be of interest to scientists in the food industry, in particular to those involved in the processing of products such as meat, fish, fruits, and vegetables. The book will be equally important to food microbiologists and processing specialists in both the government and food industry. Moreover, it will be a valuable reference for authorities involved in the import and export of high pressure treated food products. Finally, this update on the science and technology of high pressure processing will be helpful to all academic, industrial, local, and state educators in their educational efforts, as well as a great resource for graduate students interested in learning about state-of-the-art technology in food engineering.
Multiplicative Invariant Theory
Multiplicative invariant theory, as a research area in its own right within the wider spectrum of invariant theory, is of relatively recent vintage. The present text offers a coherent account of the basic results achieved thus far.. Multiplicative invariant theory is intimately tied to integral representations of finite groups. Therefore, the field has a predominantly discrete, algebraic flavor. Geometry, specifically the theory of algebraic groups, enters through Weyl groups and their root lattices as well as via character lattices of algebraic tori. Throughout the text, numerous explicit examples of multiplicative invariant algebras and fields are presented, including the complete list of all multiplicative invariant algebras for lattices of rank 2. The book is intended for graduate and postgraduate students as well as researchers in integral representation theory, commutative algebra and, mostly, invariant theory.
Recent Developments in High Pressure Processing of Foods
Features a Foreword by Dr. Dietrich Knorr. Fruit processing and preservation technologies must ensure fresh-like characteristics in foods while providing an acceptable and convenient shelf life, as well as assuring safety and nutritional value. Processing technologies include a wide range of methodologies to inactivate microorganisms, improve quality and stability, and preserve and minimize changes of fresh-like characteristics in fruit. High pressure as a food preservation technique inactivates microorganisms at room temperature or lower; thus, sensory and nutritional characteristics can be maintained. In recent years, a significant increase in the number of scientific papers in literature demonstrating novel and diversified uses of high pressure processing indicates it to be highly emerging technology. The effect of high pressure technology on the quality and safety of foods will be discussed. Selected practical examples in fruits and vegetables, dairy and meat industries using high pressure will be presented and discussed. A brief account of the challenges in adopting this technology for industrial development will also be included.
Ring Theory V1
Ring Theory V1
The Cambridge Companion to Electronic Music
Now updated and expanded with four new chapters, this book explores the history, theory, creation and analysis of electronic music.
The Algebraic Structure of Group Rings
"'Highly recommended' by the Bulletin of the London Mathematical Society, this book offers a comprehensive, self-contained treatment of group rings. The subject involves the intersection of two essentially different disciplines, group theory and ring theory. The Bulletin of the American Mathematical Society hailed this treatment as 'a majestic account,' proclaiming it "encyclopedic and lucid." 1985 edition"--
