Nonthermal Preservation of Foods
CRC Press, Oct 6, 1997 - Technology & Engineering - 296 pages
"Written by four experts actively researching alternatives to conventional thermal methods in food preservation. Presents information on traditional and emerging nonthermal food processing technologies in a convenient, single-source volume--offering an incisive view of the latest experimental results, state-of-the-art applications, and new developments in food preservation technology. Furnishes a thorough review of nonthermal techniques such as high hydrostatic pressure, pulsed electric fields, oscillating magnetic fields, light pulses, ionizing irradiation, the use of chemicals and bacteriocins as preservation aids, and combined methods/hurdle technology."
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High Hydrostatic Pressure Food Processing
Biological Effects and Applications of Pulsed Electric
Oscillating Magnetic Fields for Food Processing
Application of Light Pulses in the Sterilization of Foods
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