Advances in thermal and non-thermal food preservation
Kaydedildi:
| Müşterek Yazar: | |
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| Diğer Yazarlar: | , |
| Materyal Türü: | Elektronik Ekitap |
| Dil: | İngilizce |
| Baskı/Yayın Bilgisi: |
Ames, Iowa :
Blackwell Pub.,
2007.
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| Edisyon: | 1st ed. |
| Konular: | |
| Online Erişim: | An electronic book accessible through the World Wide Web; click to view |
| Etiketler: |
Etiketle
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İçindekiler:
- 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.