Nonthermal Preservation of Foods
By: Canovas, Barbosa.
Contributor(s): Palou, Enrique.
Material type: BookSeries: Publisher: USA: CRC Press, 1998Edition: 1st ed.Description: 296 p.ISBN: 0824799798 (hardcover); 9780824799793 (hardcover).Subject(s): Food industry and trade | Food--Preservation | Food ScienceDDC classification: 664.028 Canovas 20633 1st 1998 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 | UVAS Library Food Sci. & Human Nutrition | Veterinary Science | 664.028 Canovas 20633 1st 1998 (Browse shelf) | Available | 20633 |
"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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