| Description |
xii, 281 pages : illustrations ; 26 cm |
| Contents |
Basic food microbiology -- Thermal processing of liquid foods with or without particulates -- Aseptic processing -- UHT and aseptic processing of milk and milk products -- Microwave and radio-frequency heating -- Novel thermal processing technologies -- Radio-frequency heating -- Sous vide and cook-chill processing of foods -- Active packaging -- The ozonation concept -- Electronic pasteurization -- High-pressure processing of foods -- Pulsed electric field technology |
| Summary |
"Advances in Thermal and Non-Thermal Food Preservation provides current, definitive, and factual material written by experts on diffferent thermal and non-thermal food preservation technologies. The book emphasizes inactivation of microorganisms through the application of traditional, as well as newer and novel techniques and their combinations. It will be useful for food industry personnel as many of the techniques described in the book are being commercially implemented in food processing facilities all over the globe."--BOOK JACKET |
| Bibliography |
Includes bibliographical references and index |
| Subject |
Food -- Effect of heat on.
|
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Food -- Preservation.
|
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Food -- Microbiology.
|
| Author |
Tewari, Gaurav.
|
|
Juneja, Vijay K., 1956-
|
| LC no. |
2006027648 |
| ISBN |
9780813829685 hardback |
|
0813829682 hardback |
|
