02798nam 22006014a 450 991067797260332120230721004039.01-282-36548-797866123654850-470-27789-00-470-27660-6(CKB)1000000000687183(EBL)468949(SSID)ssj0000288260(PQKBManifestationID)11213858(PQKBTitleCode)TC0000288260(PQKBWorkID)10373726(PQKB)11091936(MiAaPQ)EBC468949(OCoLC)184983229(EXLCZ)99100000000068718320060825d2007 uy 0engurcn|||||||||txtccrAdvances in thermal and non-thermal food preservation[electronic resource] /edited by Gaurav Tewari and Vijay K. Juneja1st ed.Ames, Iowa Blackwell Pub.20071 online resource (296 p.)Description based upon print version of record.0-8138-2968-2 Includes bibliographical references and index.Basic food microbiology -- Thermal processing of liquid foods with or without particulates -- Aseptic processing -- UHT and aseptic processing of milk and milk products -- Microwave and radio-frequency heating -- Novel thermal processing technologies -- Radio-frequency heating -- Sous vide and cook-chill processing of foods -- Active packaging -- The ozonation concept -- Electronic pasteurization -- High-pressure processing of foods -- Pulsed electric field technology.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., highFoodEffect of heat onFoodPreservationFoodMicrobiologyFoodEffect of heat on.FoodPreservation.FoodMicrobiology.664.028664/.028Tewari Gaurav897089Juneja Vijay K.1956-282179MiAaPQMiAaPQMiAaPQBOOK9910677972603321Advances in thermal and non-thermal food preservation2004387UNINA