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[null,"1.","Record Nr.",null,"UNINA9910144388003321"]
[null,null,"Titolo",null,"Advances in thermal and non-thermal food preservation [[electronic resource] /] / edited by Gaurav Tewari and Vijay K. Juneja"]
[null,null,"Pubbl/distr/stampa",null,"Ames, Iowa, : Blackwell Pub., 2007"]
[null,null,"ISBN",null,"1-282-36548-7"]
[{"$nulls":4},"9786612365485"]
[{"$nulls":4},"0-470-27789-0"]
[{"$nulls":4},"0-470-27660-6"]
[null,null,"Edizione",null,"[1st ed.]"]
[null,null,"Descrizione fisica",null,"1 online resource (296 p.)"]
[null,null,"Disciplina",null,"664.028"]
[{"$nulls":4},"664/.028"]
[null,null,"Soggetti",null,"Food - Effect of heat on"]
[{"$nulls":4},"Food - Preservation"]
[{"$nulls":4},"Food - Microbiology"]
[{"$nulls":4},"Electronic books."]
[null,null,"Lingua di pubblicazione",null,"Inglese"]
[null,null,"Formato",null,"Materiale a stampa"]
[null,null,null,"Livello bibliografico","Monografia"]
[null,null,null,"Note generali","Description based upon print version of record."]
[null,null,null,"Nota di bibliografia","Includes bibliographical references and index."]
[null,null,"Nota di contenuto",null,"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."]
[null,null,null,"Sommario/riassunto","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"]