BOOKS

Food Technology Magazine | Article

IFT Press Books Published
Two new IFT Press books are now available from Wiley-Blackwell.

• High Pressure Processing of Foods, edited by Christopher J. Doona and Florence E. Feeherry (ISBN: 9-7808-1380-9441. 2007. 272 pp.), explains the scientific advancements that use molecular biology techniques to explore the biochemical mechanisms of spore germination and inactivation by high pressure.

High pressure processing can safely inactivate Clostridium botulinum spores and other potentially harmful micr…

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