@inbook{990ea83a553c4dbdb1fde433017267fe,
title = "Food processing by high-pressure homogenization",
abstract = "High-pressure homogenization is applied to liquid foods by devices that consist of a positive displacement pump (usually a plunger-type pump) and one or more restrictions to flow (stages) created by valves or nozzles. This chapter reviews various valves utilized in high-pressure homogenization of liquid foods. The impact of high-pressure homogenization on various functional properties of protein and polysaccharides and microbial safety of pressure homogenized products is discussed.",
author = "Harte, {Federico Miguel}",
year = "2016",
month = jan,
day = "1",
doi = "10.1007/978-1-4939-3234-4_7",
language = "English (US)",
series = "Food Engineering Series",
publisher = "Springer",
pages = "123--141",
booktitle = "Food Engineering Series",
}