| Description |
1 online resource (477 pages) |
| Contents |
Cover; Half Title; Title Page; Copyright Page; Table of Contents; Editor; Contributors; Chapter 1: High-Pressure Processing: Principles and Engineering Aspects; Chapter 2: High Hydrostatic Pressure Processing of Cereals and Pulses; Chapter 3: Effect of High-Pressure Processing on Selected Food Processing Operations; Chapter 4: High-Pressure Processing of Meat, Fish, and Poultry Products; Chapter 5: High-Pressure Processing of Milk and Milk Products; Chapter 6: Pulsed Electric Field Processing: Principles and Engineering Aspects |
|
Chapter 7: PEF Processing of Fruits, Vegetables, and their ProductsChapter 8: Pulse Electric Field Processing of Milk and Milk Products; Chapter 9: Application of Ultrasonic in Food Processing; Chapter 10: Use of Pulsed Light in Food Processing; Chapter 11: Ozone Application in Food Processing; Chapter 12: Improving the Efficacy of Ozone Treatment in Food Preservation; Chapter 13: High-Pressure CO2 Processing of Foods; Chapter 14: Pulsed Magnetic Field Processing of Foods; Chapter 15: Use of Plasma in Food Processing; Chapter 16: Electron Beam Processing of Foods |
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Chapter 17: Combination of Non-thermal Processes and their Hurdle EffectChapter 18: Non-thermal Processing of Seafoods; Chapter 19: Packaging Requirements for Non-thermal Processed Foods; Chapter 20: Commercialization and Regulatory Issues of Non-thermal Processed Foods; Chapter 21: Consumer Acceptance and Future Trends of Non-thermal-Processed Foods; Index |
| Notes |
Print version record |
| Subject |
Food -- Preservation.
|
|
Food industry and trade.
|
|
Food Preservation
|
|
Food industry and trade
|
|
Food -- Preservation
|
| Form |
Electronic book
|
| ISBN |
9781351869782 |
|
1351869787 |
|
9781351869775 |
|
1351869779 |
|
9781351869768 |
|
1351869760 |
|
9781315233017 |
|
1315233010 |
|
