Non-thermal Processing of Foods Contributor(s): Chauhan, O. P. (Editor) |
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ISBN: 113803584X ISBN-13: 9781138035843 Publisher: CRC Press OUR PRICE: $209.00 Product Type: Hardcover - Other Formats Published: January 2019 |
Additional Information |
BISAC Categories: - Technology & Engineering | Food Science - General - Health & Fitness | Diet & Nutrition - General |
Dewey: 664.028 |
LCCN: 2018033439 |
Physical Information: 1.06" H x 7" W x 10" (2.29 lbs) 476 pages |
Themes: - Topical - Health & Fitness |
Descriptions, Reviews, Etc. |
Publisher Description: This book presents the latest developments in the area of non-thermal preservation of foods and covers various topics such as high-pressure processing, pulsed electric field processing, pulsed light processing, ozone processing, electron beam processing, pulsed magnetic field, ultrasonics, and plasma processing. Non-thermal Processing of Foods discusses the use of non-thermal processing on commodities such as fruits and vegetables, cereal products, meat, fish and poultry, and milk and milk products. Features:
The effects of non-thermal processing on vital food components, enzymes and microorganisms is also discussed. Safety aspects and packaging requirements for non-thermal processed foods are also presented. Rounding out coverage of this technology are chapters that cover commercialization, regulatory issues and consumer acceptance of foods processed with non-thermal techniques. The future trends of non-thermal processing are also investigated. Food scientists and food engineers, food regulatory agencies, food industry personnel and academia (including graduate students) will find valuable information in this book. Food product developers and food processors will also benefit from this book. |