Innovative technologies for food preservation : inactivation of spoilage and pathogenic microorganisms

dc.contributor.author	Barba, Francisco J. (editor)
dc.contributor.author	Sant’Ana, Anderson S. (editor)
dc.contributor.author	Orlien, Vibeke (editor)
dc.contributor.author	Koubaa, Mohamed (editor)
dc.date.issued	2018
dc.identifier.isbn	978-0-12-811031-7
dc.identifier.uri	https://thuvienso.hoasen.edu.vn/handle/123456789/9316
dc.description	xii, 315 p. : ill.
dc.description.abstract	Innovative Technologies for Food Preservation: Inactivation of Spoilage and Pathogenic Microorganisms covers the latest advances in non-thermal processing, including mechanical processes (such as high pressure processing, high pressure homogenization, high hydrodynamic pressure processing, pressurized fluids); electromagnetic technologies (like pulsed electric fields, high voltage electrical discharges, Ohmic heating, chemical electrolysis, microwaves, radiofrequency, cold plasma, UV-light); acoustic technologies (ultrasound, shockwaves); innovative chemical processing technologies (ozone, chlorine dioxide, electrolysis, oxidized water) and others like membrane filtration and dense phase CO2. The title also focuses on understanding the effects of such processing technologies on inactivation of the most relevant pathogenic and spoilage microorganisms to ensure food safety and stability.
dc.language.iso	en
dc.publisher	Academic Press
dc.subject	Food
dc.subject.other	Preservation
dc.title	Innovative technologies for food preservation : inactivation of spoilage and pathogenic microorganisms
dc.type	Book