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Advances in Thermal and Non-thermal Food Preservation (Hardcover) Loot Price: R1,331
Discovery Miles 13 310
You Save: R445 (25%)
Advances in Thermal and Non-thermal Food Preservation (Hardcover): Gaurav Tewari, Vijay Juneja
Advances in Thermal and Non-thermal Food Preservation (Hardcover): Gaurav Tewari, Vijay Juneja

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Advances in Thermal and Non-thermal Food Preservation (Hardcover)

Gaurav Tewari, Vijay Juneja

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List price R1,776 Loot Price R1,331 Discovery Miles 13 310 | Repayment Terms: R124 pm x 12* You Save R445 (25%)

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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 techniques.


"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 aseptic processing),
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 techniques.

General

Imprint: Iowa State University Press
Country of origin: United States
Release date: February 2007
First published: March 2007
Editors: Gaurav Tewari • Vijay Juneja
Dimensions: 262 x 186 x 23mm (L x W x T)
Format: Hardcover
Pages: 288
ISBN-13: 978-0-8138-2968-5
Barcode: 9780813829685
Categories: Books > Professional & Technical > Industrial chemistry & manufacturing technologies > Industrial chemistry > Food & beverage technology
Books > Professional & Technical > Industrial chemistry & manufacturing technologies > Industrial chemistry > Food & beverage technology > General
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LSN: 0-8138-2968-2

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