 Advances in Thermal and Non-Thermal Food Preservation
ISBN: 978-0-8138-2968-5
Hardcover
288 pages
March 2007, Wiley-Blackwell
US $199.99
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1. Basic food microbiology.
2. Thermal processing of liquid foods with or without particulates.
3. Aseptic processing.
4. UHT and aseptic processing of milk and milk products.
5. Microwave and radiofrequency heating.
6. Novel thermal processing technologies.
7. Sous vide and cook-chill processing of foods: concept development and microbiological safety.
8. Radio frequency heating: commercial developments.
9. Active packaging: a non-thermal process.
10. The ozonation concept: advantages of ozone treatment and commercial developments.
11. Electronic Pasteurization.
12. High pressure processing of foods.
13. Pulsed electric field technology: effect on milk and fruit juices.
Index
2. Thermal processing of liquid foods with or without particulates.
3. Aseptic processing.
4. UHT and aseptic processing of milk and milk products.
5. Microwave and radiofrequency heating.
6. Novel thermal processing technologies.
7. Sous vide and cook-chill processing of foods: concept development and microbiological safety.
8. Radio frequency heating: commercial developments.
9. Active packaging: a non-thermal process.
10. The ozonation concept: advantages of ozone treatment and commercial developments.
11. Electronic Pasteurization.
12. High pressure processing of foods.
13. Pulsed electric field technology: effect on milk and fruit juices.
Index
