Advances in Thermal and Non-Thermal Food Preservation (Wiley-Blackwell, 2007).pdf

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).



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.