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Advances in Thermal and Non-Thermal Food Preservation

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).

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