The fields of food microbiology and food process engineering
encompass a wide variety of microorganisms - including spoilage,
probiotic, fermentative, and pathogenic bacteria, molds, yeasts,
viruses, and parasites - and employ a wide variety of inactivation
techniques. While several books address different aspects of food
microbiology, until now no single book has covered all microbial
inactivation processes with emphasis on emerging trends and
commercialization of novel food preservation/processing
"Advances in Thermal and Non-Thermal Food Preservation" provides
current, definitive and factual material written by experts on
different thermal and non-thermal food preservation technologies.
Emphasizing inactivation of microorganisms through the application
of traditional as well as newer and novel techniques and their
combinations, the book's chapters cover:
thermal food preservation techniques (e.g., retorting, UHT and
minimal thermal processing (e.g., sous-vide processing), and
non-thermal food preservation techniques (e.g., high pressure
processing and pulsed technologies).
"Advances in Thermal and Non-Thermal Food Preservation" will be
useful for food industry personnel as many of the techniques
described in the book are being commercially implemented in food
processing facilities all over the globe. Also, the book will be a
valuable reference text for those who directly or indirectly are
involved in food safety microbiology, emerging trends in food
preservation technologies or doing research on microbial
inactivation in academic, industrial, and government settings. The
volume should also prove useful as atext for graduate students in
food microbiology, food process engineering, agricultural
engineering, food science, and related fields.
Editors Tewari and Juneja give special emphasis to the
commercial aspects of non-conventional food preservation
techniques. As the most comprehensive and contemporary resource of
its kind, "Advances in Thermal and Non-Thermal Food Preservation"
is the definitive standard in describing the inactivation of
microorganisms through conventional and newer, more novel
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