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Book synopsis

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 technologies). Editors Tewari and Juneja give special emphasis to the commercial aspects of non-conventional food preservation techniques. As the most comprehensive and contemporary resource of its kind, Advances in Thermal and Non-Thermal Food Preservation is the definitive standard in describing the inactivation of microorganisms through conventional and newer, more novel techniques.

Book details

Book category Knihy po anglicky Technology, engineering, agriculture Industrial chemistry & manufacturing technologies Industrial chemistry

• Full title: Advances in Thermal and Non-thermal Food Preservation
• Language: English
• Binding: Hardback
• Number of pages: 288
• EAN: 9780813829685
• ISBN: 0813829682
• ID: 04929998
• Publisher: Iowa State University Press
• Weight: 812 g
• Dimensions: 262 × 183 × 23 mm
• Date of publishing: 12. March 2007

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