Packaging for Nonthermal Processing of Food.
A number of novel thermal and nonthermal processing methods are in active research and development in industry, academic and government laboratories. A key step that needs to be addressed is how to best package commodities processed by high pressure, pulsed electric fields, UV, irradiation, microwav...
| Основен автор: | Han, Jung H. |
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| Формат: | Електронна книга |
| Език: | English |
| Публикувано: |
Hoboken :
John Wiley & Sons,
2007.
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| Серия: |
Institute of Food Technologists Series.
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| Предмети: | |
| Онлайн достъп: |
http://search.ebscohost.com/login.aspx?direct=true&scope=site&db=nlebk&AN=450015 |
| Резюме: |
A number of novel thermal and nonthermal processing methods are in active research and development in industry, academic and government laboratories. A key step that needs to be addressed is how to best package commodities processed by high pressure, pulsed electric fields, UV, irradiation, microwave or radio frequency heating, bioactive coating/packaging, or the treatment with probiotics to best preserve the benefits of improved product quality imparted by these emerging preservation technologies. Packaging for Nonthermal Processing of Food reviews typical nonthermal processes, the characteri. |
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| Физически характеристики: |
1 online resource (250 pages). |
| ISBN: |
9780470276471 0470276479 |