Non-Thermal Processing of Foods

Description

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