Advances in Thermal and Non-Thermal Food Preservation

Beschreibung

Advances in Thermal and Non-Thermal Food Preservationprovides current, definitive and factual material written byexperts on different thermal and non-thermal food preservationtechnologies. Emphasizing inactivation of microorganisms throughthe application of traditional as well as newer and noveltechniques and their combinations, the book's chapterscover: * * thermal food preservation techniques (e.g., retorting, UHT andaseptic processing), * minimal thermal processing (e.g., sous-vide processing),and * non-thermal food preservation techniques (e.g., high pressureprocessing and pulsed technologies). Editors Tewari and Juneja give special emphasis to thecommercial aspects of non-conventional food preservationtechniques. As the most comprehensive and contemporary resource ofits kind, Advances in Thermal and Non-Thermal FoodPreservation is the definitive standard in describing theinactivation of microorganisms through conventional and newer, morenovel techniques.

Autor*in

Gaurav Tewari

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Food Science & Technology Lebensmittelforschung u. -technologie Microbiology, Food Safety & Security Mikrobiologie u. Nahrungsmittelsicherheit

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"This book is very valuable for engineers, researcher entrepreneursand students who are interested/ entrusted with research andtechnology transfer in the emerging area of food technology."(Indian Journal of Nutrition and Dietician, September 2008) "The most comprehensive and contemporary resource of its kind."(Food Engineering and Ingredients, October 2008)
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