Advances in Thermal and Non-Thermal Food Preservation

Released on by Gaurav Tewari
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  • Advances in Thermal and Non-Thermal Food Preservation Book Detail

  • Author : Gaurav Tewari
  • Release Date : 2008-02-28
  • Publisher : John Wiley & Sons
  • Genre : Technology & Engineering
  • Pages : 296
  • ISBN 13 : 0470276606
  • File Size : 86,86 MB
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Advances in Thermal and Non-Thermal Food Preservation by Gaurav Tewari PDF Summary

Book Description: 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.

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Food Processing

Food Processing

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In food processing, thermal operations are the most common and conventional methods for obtaining and treating different products. This book covers basics and a

Food Processing

Food Processing

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Total View : 1449 Views
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Non-thermal operations in food processing are an alternative to thermal operations and similarly aimed at retaining the quality and organoleptic properties of f