Titlebook: Ultra High Pressure Treatment of Foods; Marc E. G. Hendrickx (Professor),Dietrich Knorr (P Book 2001 Kluwer Academic/Plenum Publishers 200

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Robert W. van den Berg,H. Hoogland,H. L. M. Lelieveld,Ludo Van Schepdaelional identity is as fluid as the identities of its people, and that “dentity isn’t given once and for all: it is built up and changes throughout a person’s lifetime” (Maaolouf, .. London: Harvill, 2000: 20).

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nd values, and in particular, through women being constrained to follow patriarchal values, to obey men, and to focus on traditional gender-based work. The sustainability of empowerment requires that women become agents of change in their own lives; if not, there will be no improvement.

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Effects of High Pressure on Enzymes Related to Food Qualityo define hazard analysis of critical control points (HACCP) guidelines (risk analysis method carried out to guarantee safety and quality of food products throughout the production chain) or “novel food” regulations (directives that have to be taken into account when introducing new products, new ing

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High Pressure Equipment Designs for Food Processing Applicationsty, convenient food products and are concerned with food safety. Nutrients and flavors are hardly affected by the high pressures at which microorganisms and enzymes are inactivated. High pressure processing allows food manufacturers to produce high-quality food products with an extended shelf life.

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