Advances In Thermal And Non Thermal Food Preservation
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Advances in Thermal and Non-Thermal Food Preservation
Author | : Gaurav Tewari |
Publisher | : John Wiley & Sons |
Total Pages | : 296 |
Release | : 2008-02-28 |
Genre | : Technology & Engineering |
ISBN | : 0470276606 |
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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.
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