Description |
1 online resource (296 pages) |
Contents |
Advances in Thermal and Non-Thermal Food Preservation; Contents; Preface; Contributors; 1 Basic Food Microbiology; Part One: Thermal Food Preservation; 2 Thermal Processing of Liquid Foods with or without Particulates; 3 Aseptic Processing; 4 UHT and Aseptic Processing of Milk and Milk Products; 5 Microwave and Radio-Frequency Heating; 6 Novel Thermal Processing Technologies; 7 Radio-Frequency Heating: Commercial Developments; 8 Sous Vide and Cook-Chill Processing of Foods: Concept Development and Microbiological Safety; Part Two: Non-Thermal Food Preservation |
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9. Active Packaging: A Non-Thermal Process10 The Ozonation Concept: Advantages of Ozone Treatment and Commercial Developments; 11 Electronic Pasteurization; 12 High-Pressure Processing of Foods; 13 Pulsed Electric Field Technology: Effect on Milk and Fruit Juices; Index |
Summary |
Advances in Thermal and Non-Thermal Food Preservation provides current, definitive and factual material written by experts on different thermal and non-thermal food preservation technologies. Emphasizing inactivation of microorganisms through the application of traditional as well as newer and novel techniques and their combinations, the book's chapters cover:.:.; thermal food preservation techniques (e.g., retorting, UHT and aseptic processing), .; minimal thermal processing (e.g., sous-vide processing), and.; non-thermal food preservation techniques (e.g., high pressure processing and pulsed |
Notes |
Print version record |
Subject |
Food -- Effect of heat on.
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Food -- Microbiology.
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Food -- Preservation.
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Form |
Electronic book
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Author |
Juneja, Vijay
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ISBN |
0470276606 (electronic bk.) |
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1282365487 |
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9780470276600 (electronic bk.) |
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9781282365483 |
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