Demand for minimally processed foods has resulted in the development of innovative, non-thermal food preservation methods, such as high-pressure sonication, ozone, and UV treatment. This book presents a summary of these novel food processing techniques. It also covers new methods used to monitor microbial activity, including spectroscopic methods (FT-IR and Raman), molecular and electronic noses, and DNA-based methods.
Pages: 468
Category: Kostvetenskap & näringslära
e-ISBN: 9781466580763
Shipping weight: 1.2 kg
Ships in: 1-2 days
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