Nonthermal Preservation of Foods
By: Palou, Enrique
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Material type: 
BookSeries: Publisher: USA: CRC Press; 1998Edition: 1st.Description: 296 p.ISBN: 0824799798 (hardcover); 9780824799793 (hardcover).Subject(s): Food Industry and Trade | Food--Preservation | Preservation of Foods-Nonthermal | Food Science and Human NutritionDDC classification: 664.028 Palou 20632 1st 1998 Food.Science Summary: "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."
| Item type | Current location | Collection | Call number | Status | Date due | Barcode | Item holds |
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Books
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UVAS Library Fisheries | Veterinary Science | 664.028 Palou 20632 1st 1998 Food.Science (Browse shelf) | Available | 20632 |
Total holds: 0
"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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