TY  - BOOK
AU  - Cullen,P.J.
AU  - Tiwari,Brijesh K.
AU  - Valdramidis,Vasilis P.
ED  - ScienceDirect (Online service)
TI  - Novel thermal and non-thermal technologies for fluid foods
T2  - Food science and technology international series
SN  - 9780123814708 (electronic bk.)
AV  - TP370.8 .N68 2012eb
U1  - 664.024 23
PY  - 2012///
CY  - London
PB  - Academic
KW  - Food industry and trade
KW  - Food
KW  - Preservation
KW  - Fluids
KW  - fast
KW  - Electronic books
KW  - local
N1  - Includes bibliographical references and index; Chapter 1. Status and Trends of Novel Thermal and Non-Thermal Technologies for Fluid Foods -- Chapter 2. Fluid Dynamics in Novel Thermal and Non-Thermal Processes -- Chapter 3. Fluid Rheology in Novel Thermal and Non-Thermal Processes --Chapter 4. Pulsed Electric Field Processing of Fluid Foods -- Chapter 5. High Pressure Processing of Fluid Foods -- Chapter 6. Ultrasound Processing of Fluid Foods -- Chapter 7. Irradiation of Fluid Foods -- Chapter 8. Ultraviolet and Pulsed Light Processing of Fluid Foods -- Chapter 9. Ozone Processing of Fluid Foods -- Chapter 10. Dense Phase Carbon Dioxide Processing of Fluid Foods -- Chapter 11. Ohmic Heating of Fluid Foods -- Chapter 12. Microwave Heating of Fluid Foods -- Chapter 13. Infrared Heating of Fluid Foods -- Chapter 14. Modelling the Kinetics of Microbial and Quality Attributes of Fluid Food during Novel Thermal and Non-Thermal Processes -- Chapter 15. Regulatory and Legislative issues for Thermal and Non-Thermal Technologies: An EU Perspective
N2  - Food processing is the step of the food chain that principally affects a food's physical or biochemical properties, along with determining the safety and shelf life of the product. This book provides a comprehensive overview of innovations in non-thermal technologies specifically for fluid foods, recognized for their high bioavailability of macronutrients and micronutrients. Considerable resources and expertise has been devoted to the processing of safe and wholesome foods. Non-thermal technologies have been developed as an alternative to thermal processing, while still meeting required safety or shelf-life demands and minimising the effects on its nutritional and quality attributes
UR  - http://148.231.10.114:2048/login?url=http://www.sciencedirect.com/science/book/9780123814708
ER  -