Non-Thermal Processing of Foods

✍ Scribed by Chauhan, O. P

Publisher: Chapman and Hall/CRC
Year: 2019
Tongue: English
Leaves: 477
Category: Library

No coin nor oath required. For personal study only.

✦ Table of Contents

Content: Cover
Half Title
Title Page
Copyright Page
Table of Contents
Editor
Contributors
Chapter 1: High-Pressure Processing: Principles and Engineering Aspects
Chapter 2: High Hydrostatic Pressure Processing of Cereals and Pulses
Chapter 3: Effect of High-Pressure Processing on Selected Food Processing Operations
Chapter 4: High-Pressure Processing of Meat, Fish, and Poultry Products
Chapter 5: High-Pressure Processing of Milk and Milk Products
Chapter 6: Pulsed Electric Field Processing: Principles and Engineering Aspects Chapter 7: PEF Processing of Fruits, Vegetables, and their ProductsChapter 8: Pulse Electric Field Processing of Milk and Milk Products
Chapter 9: Application of Ultrasonic in Food Processing
Chapter 10: Use of Pulsed Light in Food Processing
Chapter 11: Ozone Application in Food Processing
Chapter 12: Improving the Efficacy of Ozone Treatment in Food Preservation
Chapter 13: High-Pressure CO2 Processing of Foods
Chapter 14: Pulsed Magnetic Field Processing of Foods
Chapter 15: Use of Plasma in Food Processing
Chapter 16: Electron Beam Processing of Foods Chapter 17: Combination of Non-thermal Processes and their Hurdle EffectChapter 18: Non-thermal Processing of Seafoods
Chapter 19: Packaging Requirements for Non-thermal Processed Foods
Chapter 20: Commercialization and Regulatory Issues of Non-thermal Processed Foods
Chapter 21: Consumer Acceptance and Future Trends of Non-thermal-Processed Foods
Index

✦ Subjects

Food;Preservation;Food industry and trade

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