Advances in Thermal and Non-Thermal Food Preservation
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ISBN: 9780813829685
Author/Editor: Gaurav Tewari
Publisher: John Wiley
Year: 2007
Available on backorder
Description
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.
Additional information
| Weight | 7.938 kg |
|---|
Product Properties
| Year of Publication | 2007 |
|---|---|
| Table of Contents | Preface. Contributors. 1. Basic food microbiology. Sadhana Ravishankar and Nicole Maks. 2. Thermal processing of liquid foods with or without particulates. Gaurav Tewari. 3. Aseptic processing. Rakesh K. Singh. 4. UHT and aseptic processing of milk and milk products. Nivedita Datta and Hilton C. Deeth. 5. Microwave and radiofrequency heating. Gaurav Tewari. 6. Novel thermal processing technologies. Antonio Vicente. 7. Sous vide and cook-chill processing of foods: concept development and microbiological safety. Vijay K. Juneja and Oscar P. Snyder. 8. Radio frequency heating: commercial developments. Gaurav Tewari. 9. Active packaging: a non-thermal process. Jung H. Han and John D. Floros. 10. The ozonation concept: advantages of ozone treatment and commercial developments. John S. Novak and James T.C. Yuan. 11. Electronic Pasteurization. Suresh D. Pillai and Leslie A. Braby. 12. High pressure processing of foods. Gaurav Tewari. 13. Pulsed electric field technology: effect on milk and fruit juices. Hilton C. Deeth, Nivedita Datta, Alexander I. V. Ross, Xuan T. Dam. Index |
| Author | Gaurav Tewari |
| ISBN/ISSN | 9780813829685 |
| Binding | Hardback |
| Edition | 1 |
| Publisher | John Wiley |
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