Advances in thermal and non-thermal food preservation
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| Соавтор: | |
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| Другие авторы: | , |
| Формат: | Электронный ресурс eКнига |
| Язык: | английский |
| Опубликовано: |
Ames, Iowa :
Blackwell Pub.,
2007.
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| Редактирование: | 1st ed. |
| Предметы: | |
| Online-ссылка: | An electronic book accessible through the World Wide Web; click to view |
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Оглавление:
- 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.