Nonthermal processing technologies for food
Nonthermal Processing Technologies for Food offers a comprehensive review of nonthermal processing technologies that are commercial, emerging or over the horizon. In addition to the broad coverage, leading experts in each technology serve as chapter authors to provide depth of coverage. Technologies...
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| Formato: | Libro electrónico |
| Idioma: | Inglés |
| Publicado: |
Chichester [England] :
Wiley-Blackwell : IFT Press
2011.
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| Colección: | Institute of Food Technologists Series
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| Materias: | |
| Ver en Biblioteca Universitat Ramon Llull: | https://discovery.url.edu/permalink/34CSUC_URL/1im36ta/alma991009665114806719 |
| Sumario: | Nonthermal Processing Technologies for Food offers a comprehensive review of nonthermal processing technologies that are commercial, emerging or over the horizon. In addition to the broad coverage, leading experts in each technology serve as chapter authors to provide depth of coverage. Technologies covered include: physical processes, such as high pressure processing (HPP); electromagnetic processes, such as pulsed electric field (PEF), irradiation, and UV treatment; other nonthermal processes, such as ozone and chlorine dioxide gas phase treatment; and combination processes. Of specia |
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| Notas: | Description based upon print version of record. |
| Descripción Física: | 1 online resource (686 p.) |
| Bibliografía: | Includes bibliographical references and index. |
| ISBN: | 9780470958483 9781282913851 9786612913853 9780470958360 9780470958421 |
