Posted on

Advances in Thermal and Non-Thermal Food Preservation by Gaurav Tewari, Vijay Juneja

By Gaurav Tewari, Vijay Juneja

Advances in Thermal and Non-Thermal foodstuff renovation presents present, definitive and authentic fabric written by way of specialists on various thermal and non-thermal nutrients protection applied sciences. Emphasizing inactivation of microorganisms throughout the program of conventional in addition to more recent and novel options and their combos, the book’s chapters cover:thermal nutrients renovation concepts (e.g., retorting, UHT and aseptic processing), minimum thermal processing (e.g., sous-vide processing), and non-thermal meals maintenance innovations (e.g., excessive strain processing and pulsed technologies).Editors Tewari and Juneja provide distinct emphasis to the economic points of non-conventional nutrients upkeep thoughts. because the such a lot complete and modern source of its variety, Advances in Thermal and Non-Thermal foodstuff protection is the definitive ordinary in describing the inactivation of microorganisms via traditional and more moderen, extra novel options.

Show description

Read Online or Download Advances in Thermal and Non-Thermal Food Preservation PDF

Best food science books

Food and Package Engineering

For the 1st time, engineering for the packaging – and for the most important packaging person, nutrients processing – is gifted in a fashion that truly demonstrates its interconnected, globally built-in nature. foodstuff and package deal Engineering is a groundbreaking paintings that serves as a entire advisor to the complexities and the potential for the undefined.

Lipids for functional foods and nutraceuticals

Meals could be thought of "functional" in the event that they include bioactive molecules that lessen the danger of disorder or act certainly to advertise strong health.  The energetic materials in those useful meals and neutraceuticals usually comprise lipids, that are essentiial parts within the diet.  Frank Gunstone and his crew of foreign members have produced a vital gude for these those that produce lipids and those that search to include them into applicable foodstuff items.

Food Additive User's Handbook

The purpose of this publication is to give technical information regarding the ingredients utilized in meals product deveiopment, in a concise shape. nutrition product improvement is an task which calls for software of technical abilities and using a various variety of data. more often than not this knowledge is scattered in the course of the big foodstuff technological know-how literature in journals and books and in technical guides from a few of the providers.

Probiotic Bacteria: Fundamentals, Therapy, and Technological Aspects

Complied through knowledgeable editorial crew with noteworthy and noteworthy adventure, this booklet covers technological elements regarding probiotics, not just when it comes to supply modes but additionally when it comes to security applied sciences. It comprises discussions in their healing and physiologic implications and advantages, and offers a modern replace and a holistic assessment of the subject.

Additional resources for Advances in Thermal and Non-Thermal Food Preservation

Example text

183:5371–5375. A. 1983. Antimicrobial effects of spices. J. Food Safety 6:29–44. L. 2001. Vibrio vulnificus, Vibrio parahemolyticus, and Vibrio cholerae. In: Guide to foodborne pathogens. G. Labbé and S. ). John Wiley and Sons, New York. pp. 221–244. V. 1992. Epidemiology of Campylobacter jejuni infections in the United States and other industrial nations. In: Campylobacter jejuni: Current and future trends. I. J. S. ). American Society for Microbiology, Washington, DC. J. 2004. Survival of Listeria monocytogenes in vanilla-flavored soy and dairy products stored at 8°C.

The lethality-Fourier number method. Heating rate variations and lethality confidence intervals for forced-convection heated foods in containers. J. Food Pro. Eng. 2:227–271. J. 1980. Effect of some processing parameters on the heat transfer coefficients in a rotating autoclave. J. Food Processing and Preservation 4:66–77. L. 1983. Experimental verification of a heat transfer model for simulated liquid foods undergoing flame sterilization. J. Food Sci. 48:726–733. Y. 1974. Heat transfer rates during heating of axially rotated cans.

N. ). Marcel Dekker, New York. pp. 245–279. W. 2000. Clostridium botulinum. In: The microbiological safety and quality of food. W. ). Aspen, Gaitherburg, MD. pp. 1057–1109. V. 1999. Food-related illness and death in the United States. Emerg. Infect. Dis. 5:607–625. , and Winkowski, K. 1997. Preservation systems and probiotic bacteria. In: Food microbiology fundamentals and frontiers. J. ). ASM Press, Washington DC. pp. 557–577. M. 1995. Essentials of the microbiology of foods: A textbook for advanced studies.

Download PDF sample

Rated 4.82 of 5 – based on 45 votes