Description
Royal Society Of Chemistry High Pressure Food Science Bioscience And Chemistry 1998 Edition by Neil S Isaacs
The application of high pressures to serve scientific ends is an ever-growing area of research. With sections on chemistry, food science, biochemistry and physics, this book contains a wide variety of original work. Current research areas which are of particular interest at present are applications in organic synthesis; characterization of mechanisms; food processing both for microbial control and for flavours and texture enhancement; and new materials synthesis. High Pressure Food Science, Bioscience and Chemistry will be welcomed by all practitioners, be they industrial or academic, researching in this area. Table of Contents : Organic Reactions at High Pressure: The Effect of Pressure on Cyclizations and Homolytic Bond Cleavage; High Pressure Phases and Properties of C60; High Pressure Promoted [4+2]/ [3+2] Tandem Cycloadditions of Nitrostyrene with Enol Ethers; Application of High Pressure in Cycloaddition Reactions; Conformational Changes in Na+/K+ - ATPase Induced by Cation Binding; Fluorination of Carbonyl Compounds by DAST at High Pressure; The Influence of High Pressure on Reactivity and Selectivity in Transition Metal Catalysed Reactions; High Pressure Studies in Inorganic Chemistry: Volume Profiles for the Activation of Small Molecules by Transition Metals; Dense Gases as Reaction Media; Food Chemistry under High Hydrostatic Pressure; Inactivation of Microorganisms and Enzymes in Pressure-Treated Raw Milk; Effect of High Pressure Processing on Properties of Emulsions made with Pure Milk Proteins; Molecular and Functional Properties of HP-treated Egg Components; Combined Application of Sub-Zero Temperature and High Pressure on Biological Materials; Influence of High Pressure on ss-Lactoglobulin and Bovine Serum Albumin in the Absence and Presence of Dextran Sulphate; Effect of Hydrostatic Pressure on the Physicochemical Properties of Bovine Milk Fat Globules and Milk Fat Globule Membrane; High-Pressure Processed Apple and Strawberry Desserts; Brining of Gouda Type of Cheese Curd at High Pressure and its Effect on the Cheese Serum; Denaturation and Functional Properties of Pressure-Treated Milk Proteins; Formation and Syneresis of Rennet-set Gels Prepared from High Pressure Treated Milk; The Potential and Impact of High Pressure as Unit Operation for Food Processing; New Developments of High Pressure Equipment Reduces Processing Cost; Acidification of Milk by Glucono- -lactone under High Pressure; Composition Changes of Strawberry Puree During High Pressure Pasteurisation; Influence of Pressure-assisted Freezing on the Structure, Hydration and Mechanical Properties of a Protein Gel; Studies on Bacterial Spores by Combined High Pressure-Heat Treatments: Possibility to Sterilize Low Acid Foods; Effects of High Pressure on Minor Groove Binding to DNA Studied by the REPA and Fluorometric Methods; Acquired Resistance of Microorganisms to Inactivation by High Hydrostatic Pressure; Kinetics of Refolding of ss-Lactoglobulin after High Pressure Treatment Measured by Reactivity Towards Ellman's Reagent; High Pressure Inactivation of Polyphenoxidase: Effect of pH and Temperature; Effect of High Hydrostatic Pressure on the Survival and Growth of Escherichia coli 0157:H7; Strategies for High Pressure Inactivation of Endospore-Forming Bacteria; Inactivation Kinetics of Microorganisms by High Pressure; Properties and Structural Peculiarities of High Impact Polystyrene Obtained by Hydroextrusion under Pressure; Pressure Dependence of Thermal Conductivity of Rocks; Application of Natural Diamonds for Generation of Super-High Pressure; Safety in Pressure Testing; Equipment and Systems for High Pressure; Manufacturers of Pressurized Foods in Japan; Subject Index.