Advances in thermal and non-thermal food preservation [[electronic resource] /] / edited by Gaurav Tewari and Vijay K. Juneja

• Pubblicazione: Ames, Iowa, : Blackwell Pub., 2007
• Edizione: 1st ed.
• Descrizione fisica: 1 online resource (296 p.)
• Disciplina: 664.028; 664/.028
• Soggetto topico: Food - Effect of heat on; Food - Preservation; Food - Microbiology
• Altri autori: TewariGaurav JunejaVijay K. <1956->
• Note generali: Description based upon print version of record.
• Nota di bibliografia: Includes bibliographical references and index.
• Nota di contenuto: 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.
• 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
• Titolo autorizzato: Advances in thermal and non-thermal food preservation
• ISBN: 1-282-36548-7; 9786612365485; 0-470-27789-0; 0-470-27660-6
• Formato: Materiale a stampa
• Livello bibliografico: Monografia
• Lingua di pubblicazione: Inglese
• Record Nr.: 9910677972603321
• Lo trovi qui: Univ. Federico II