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Advances in Thermal and Non-Thermal Food Preservation.

Tewari, Gaurav. (Author). Juneja, Vijay. (Added Author).
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Electronic resources

Subject: Food > Effect of heat on.
Food > Preservation.
Food > Microbiology.
Genre: Electronic books.

Record details

  • ISBN: 9780470276600
  • ISBN: 0470276606
  • ISBN: 1282365487
  • ISBN: 9781282365483
  • Physical Description: 1 online resource (296 pages)
  • Publisher: Hoboken : John Wiley & Sons, 2007.

Content descriptions

Formatted Contents Note: 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.
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.
Source of Description Note: Print version record.

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