Este libro también se encuentra disponible en formato eBook:

• Tewar, Gaurav - Advances in thermal and non-thermal food preservation.

Recomendar este libro

Imprimir ficha del artículo

Comentarios (0)

Contenido

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).

   INDICE: 1. Basic food microbiology 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 radiofrequency heating 6. Novel thermal processing technologies 7. Sous vide and cook-chill processing of foods: concept development and microbiological safety 8. Radio frequency heating: commercial developments 9. Active packaging: a non-thermal process 10. 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

Detalles del artículo

• Páginas : 288
• Editorial : Iowa University Press
• Idioma : Inglés
• Fecha de Publicación : 01/03/2007
• ISBN: 9780813829685
• Encuadernación : Cartoné
• Nº Volúmenes : 1
• País de Publicación : Estados Unidos
• Lugar de Publicación : Ames