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Dr. Carole Tonello-Samson is active industrial researcher with emphasis in High Pressure Processing (HPP) for food. She studied biochemistry and food technology in France. In 1996, she obtained a PhD in food science on the effects of HPP on inactivation of microorganisms. For five years, she was been R&D manager in a R&D centre focused on HPP for food (Hautes Pressions Technologies - France). For two years, she was Food Applications Manager at Digital Control – France where she focused on
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Present and Future of High Pressure Processing

Francisco J. Barba , Carole Tonello-Samson , Eduardo Puértolas , María Lavilla

Elsevier Science

2020-08-22

PDF, epub sans DRM

Developed for academic researchers and for those who work in industry, Present and Future of High Pressure Processing: A Tool for Developing Innovative, Sustainable, Safe, and Healthy Foods outlines innovative applications derived from the use of...

138,20 €

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