Hiển thị biểu ghi dạng vắn tắt

dc.contributor.authorBarba, Francisco J. (editor)
dc.contributor.authorSant’Ana, Anderson S. (editor)
dc.contributor.authorOrlien, Vibeke (editor)
dc.contributor.authorKoubaa, Mohamed (editor)
dc.date.issued2018
dc.identifier.isbn978-0-12-811031-7
dc.identifier.urihttps://thuvienso.hoasen.edu.vn/handle/123456789/9316
dc.descriptionxii, 315 p. : ill.
dc.description.abstractInnovative 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.isoen
dc.publisherAcademic Press
dc.subjectFood
dc.subject.otherPreservation
dc.titleInnovative technologies for food preservation : inactivation of spoilage and pathogenic microorganisms
dc.typeBook


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Hiển thị biểu ghi dạng vắn tắt