Advances in Thermal and Non-Thermal Food Preservation
Gaurav Tewari, Vijay Juneja
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.
類別:
年:
2007
版本:
1
出版商:
Wiley-Blackwell
語言:
english
頁數:
279
ISBN 10:
0813829682
ISBN 13:
9780813829685
文件:
PDF, 1.55 MB
IPFS:
,
english, 2007