Hardback (28 Apr 2014)
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Demand for minimally processed foods has resulted in the development of innovative, non-thermal food preservation methods, such as high-pressure sonication, ozone, and UV treatment. This book presents a summary of these novel food processing techniques. It also covers new methods used to monitor microbial activity, including spectroscopic methods (FT-IR and Raman), molecular and electronic noses, and DNA-based methods.
| ISBN: | 9781466580756 |
| Publisher: | CRC Press |
| Imprint: | CRC Press |
| Pub date: | 28 Apr 2014 |
| DEWEY: | 579.16 |
| DEWEY edition: | 23 |
| Language: | English |
| Number of pages: | 468 |
| Weight: | 820g |
| Height: | 239mm |
| Width: | 160mm |
| Spine width: | 31mm |
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