Advances in thermal and non-thermal food preservation
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| Institution som forfatter: | |
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| Andre forfattere: | , |
| Format: | Electronisk eBog |
| Sprog: | engelsk |
| Udgivet: |
Ames, Iowa :
Blackwell Pub.,
2007.
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| Udgivelse: | 1st ed. |
| Fag: | |
| Online adgang: | An electronic book accessible through the World Wide Web; click to view |
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Indholdsfortegnelse:
- 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.