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 bookas 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). Editors Tewari and Juneja give special emphasis to the commercial aspects of non-conventional food preservation techniques. As the most comprehensive and contemporary resource of its kind, Advances in Thermal and Non-Thermal Food Preservation is the definitive standard in describing the inactivation of microorganisms through conventional and newer, more novel techniques.Factors Affecting Growth of Spoilage and Pathogenic Microorganisms in Food Microorganisms in foods can originate from different sources, ... Intrinsic Factors Acidity, pH, and Buffering Capacity Most bacteria do not tolerate high acidity. Use ofanbsp;...
|Title||:||Advances in Thermal and Non-Thermal Food Preservation|
|Author||:||Gaurav Tewari, Vijay Juneja|
|Publisher||:||John Wiley & Sons - 2008-02-15|