This volume features manuscripts that examine pressure influences on biological processes in different ways in the hope of creating a synergy that is greater than the sum of its parts. Topics covered include pressure pasteurization, food processing, food chemistry, the thermodynamic influences of pressure on proteins, lipids, nucleic acids and other molecules, and high pressure (HP) life in deep-sea and deep-subsurface environments.
- ISBN: 978-1-57331-771-9
- Editorial: New York Academy of Science
- Encuadernacion: Rústica
- Páginas: 352
- Fecha Publicación: 30/04/2010
- Nº Volúmenes: 1
- Idioma: Inglés