Nonthermal preservation of foods
Author(s)
Bibliographic Information
Nonthermal preservation of foods
（Food science and technology / editors, Steven R. Tannenbaum, Pieter Walstra, 82）
Marcel Dekker, c1998
Available at / 6 libraries
-
No Libraries matched.
- Remove all filters.
Note
Includes bibliographical references and index
Description and Table of Contents
Description
"Written by four experts actively researching alternatives to conventional thermal methods in food preservation. Presents information on traditional and emerging nonthermal food processing technologies in a convenient, single-source volume--offering an incisive view of the latest experimental results, state-of-the-art applications, and new developments in food preservation technology. Furnishes a thorough review of nonthermal techniques such as high hydrostatic pressure, pulsed electric fields, oscillating magnetic fields, light pulses, ionizing irradiation, the use of chemicals and bacteriocins as preservation aids, and combined methods/hurdle technology."
Table of Contents
- Emerging technologies in food preservation
- high hydrostatic pressure food processing
- high intensity pulsed electric fields - processing equipment and design
- biological effects and applications of pulsed electric fields for the preservation of foods
- oscillating magnetic fields for food processing
- application of light pulses in sterilization of foods and packaging materials
- food irradiation
- chemicals and biochemicals for food preservation
- hurdle technology.
by "Nielsen BookData"