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Anotace knihy

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.

Parametry knihy

Zařazení knihy Knihy v angličtině Technology, engineering, agriculture Industrial chemistry & manufacturing technologies Industrial chemistry

• Plný název: Advances in Thermal and Non-thermal Food Preservation
• Jazyk: Angličtina
• Vazba: Pevná
• Počet stran: 288
• EAN: 9780813829685
• ISBN: 0813829682
• ID: 04929998
• Nakladatelství: Iowa State University Press
• Hmotnost: 812 g
• Rozměry: 262 × 183 × 23 mm
• Datum vydání: 12. March 2007

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