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Innovative Technologies for Food Preservation: Inactivation of Spoilage and Pathogenic Microorganisms

By Francisco J. Barba Ph.D. (Editor), Anderson de Souza Sant'Ana (Editor), Vibeke Orlien (Editor), Mohamed Koubaa PhD (Editor)
eBook
$175.00
By Francisco J. Barba Ph.D. (Editor), Anderson de Souza Sant'Ana (Editor), Vibeke Orlien (Editor), Mohamed Koubaa PhD (Editor)
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Innovative Technologies for Food Preservation: Inactivation of Spoilage and Pathogenic Microorganisms covers the latest advances in non-thermal processing, including mechanical processes (such as high pressure processing, high pressure homogenization, high hydrodynamic pressure processing, pressurized fluids); electromagnetic technologies (like pulsed electric fields, high voltage electrical discharges, Ohmic heating, chemical electrolysis, microwaves, radiofrequency, cold plasma, UV-light)...

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Science & TechnologyAgricultural SciencesFood Sciences - General & Miscellaneous