qWritten by four experts actively researching alternatives to conventional thermal methods in food preservation. Presents information on traditional and emerging nonthermal food processing technologies in a convenient, single-source volume--offering an incisive view of the latest experimental results, state-of-the-art applications, and new developments in food preservation technology. Furnishes a thorough review of nonthermal techniques such as high hydrostatic pressure, pulsed electric fields, oscillating magnetic fields, light pulses, ionizing irradiation, the use of chemicals and bacteriocins as preservation aids, and combined methods/hurdle technology.qInteractions pH-aw in the applied ranges will be enough to suppress the growth of most bacteria of concern in fruit preservation (31, 36). ... Food preservation implies the placing of microorganisms in a hostile environment in order to inhibit their growth, shorten their ... The loss of water results in a reduced metabolic activity and, at least temporarily, growth ceases (40), affecting the homeostasis of the cell.
|Title||:||Nonthermal Preservation of Foods|
|Publisher||:||CRC Press - 1997-10-06|