Fundamentals of Non-Thermal Processes for Food Preservation
The ten chapters of this textbook written in a simple but scientific language encompass all the non-thermal treatments in-depth from basic concepts to technological advances. The book provides complete study material in a single source including such pedagogical features as multiple-choice questions solved numerical problems and short questions. The book begins with a general introduction to the evolution of the non-thermal technique for food preservation. The fundamental mechanism of thermal inactivation of microorganisms and enzymes is discussed. In the following chapters a set of seven non-thermal techniques have been discussed in detail. | Fundamentals of Non-Thermal Processes for Food Preservation
