Novel Food Processing Technologies

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    Novel Food Processing Technologies
    By: Gustavo V. Barbosa-Canovas; Maria S. Tapia; M. Pilar Cano
    Publisher:
    routledge
    Print ISBN: 9780824753337, 082475333X
    eText ISBN: 9780203997277, 0203997271
    Edition: 1st
    Pages: 714
    Copyright year: 2004
    Format: PDF
    Available from $ 116.00 USD
    SKU 9780203997277R90
    Reflecting current trends in alternative food processing and preservation, this reference explores the most recent applications in pulsed electric field (PEF) and high-pressure technologies, food microbiology, and modern thermal and nonthermal operations to prevent the occurrence of food-borne pathogens, extend the shelf-life of foods, and improve the safety, quality, and nutritional value of various food products. Documents the results of the Emerging Technologies for the Food Industry symposium held in Madrid, Spain. Spanning the most influential breakthroughs in food engineering, this guide demonstrates the successful application of PEF technology to products such as fruit juices, eggs, and milk. It also studies factors affecting the PEF resistance of microorganisms, analyzes methods in predictive microbiology and its impact on food safety systems, and examines advances in the use of freezing technologies, ultraviolet light, supercritical fluid extraction, and commercial high-pressure equipment.
    Additional ISBNs
    9781280204418, 1280204419
     

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