Nonthermal Preservation of Foods (Food Science and Technology)

Features

• Cover Type: Hard Cover with 296 pages
• Published by: CRC
• Edition: 1st Edition October 6, 1997
• Written in: English
• ISBN 10 Number: 0824799798
• ISBN 13 Number: 978-0824799793
• Book Dimensions: 9.3 x 5.9 x 0.8 inches
• Weighs: 15.2 ounces

Product Review
. . .cover[s]. . .the gamut of nonthermal processing technologies.
---Food Technology
. . .a nice introductory text of nonthermal food preservation technologies. For a researcher in one of these fields, this book provides an interesting summary of the state of the art. For the general food technologist, this [is] an great resource when considering alternative technologies for microbial preservation.
---Journal of Food Processing and Preservation

Product Description
Written by four experts actively researching alternatives to conventional thermal methods in food preservation, this unique reference/text 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. Furnishing 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, Nonthermal Preservation of Foods elucidates mechanisms of microbial inactivation discusses sterilization standards assesses benefits and risks surrounding method implementation determines viability on a commercial scale and potential for economic return and much more! With helpful references, tables, drawings, and photographs - stimulating further research in the field - Nonthermal Preservation of Foods is a practical reference guide for food scientists, technologists, and engineers; and researchers involved in food processing; as well as an great text for upper-level undergraduate and graduate students taking courses on food processing or food engineering in departments of food science, food technology, or food/biological systems engineering.