By Gaurav Tewari, Vijay Juneja
Advances in Thermal and Non-Thermal nutrition renovation offers present, definitive and real fabric written by way of specialists on diversified thermal and non-thermal foodstuff protection applied sciences. Emphasizing inactivation of microorganisms during the software of conventional in addition to more recent and novel strategies and their mixtures, the book’s chapters cover:thermal nutrients upkeep suggestions (e.g., retorting, UHT and aseptic processing), minimum thermal processing (e.g., sous-vide processing), and non-thermal foodstuff protection concepts (e.g., excessive strain processing and pulsed technologies).Editors Tewari and Juneja supply exact emphasis to the economic points of non-conventional meals upkeep concepts. because the such a lot finished and modern source of its variety, Advances in Thermal and Non-Thermal foodstuff protection is the definitive typical in describing the inactivation of microorganisms via traditional and more moderen, extra novel innovations.
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Additional resources for Advances in Thermal and Non-Thermal Food Preservation
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American Society for Microbiology, Washington, DC. J. 2004. Survival of Listeria monocytogenes in vanilla-flavored soy and dairy products stored at 8°C. J. Food Prot. 67(2):378–382. , and Ravishankar, S. 2006. Effect of spices on growth and survival of Salmonella Typhimurium DT 104 in ground beef stored at 4 and 8°C. J. Food Safety 26:115–125. D. 2004. Control of Listeria monocytogenes with combined antimicrobials on beef franks stored at 4°C. J. Food Prot. 67:2296–2301. G. 2001. Novel quantitative assays for estimating the antimicrobial activity of fresh garlic juice.
Advances in Thermal and Non-Thermal Food Preservation by Gaurav Tewari, Vijay Juneja