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Chemistry of Thermal and Non-Thermal Food Processing Technologies

Brijesh K Tiwari editor Mysore Lokesh Bhavya editor

Format:Paperback

Publisher:Elsevier Science Publishing Co Inc

Published:27th Nov '24

£115.00

Supplier delay - available to order, but may take longer than usual.

Chemistry of Thermal and Non-Thermal Food Processing Technologies cover

Chemistry of Thermal and Non-Thermal Food Processing Technologies provides the latest information to the food science community about the chemistry of emerging food processing technologies, including the fundamentals, recent trends, chemistry aspects in terms of quality parameters, and microbial inactivation for each technology. Divided in 4 sections, the book focus on a range of emerging technologies, such as microwave processing of food, radio frequency processing, infrared processing, ohmic heating, drying technologies, ionizing radiation processing, among others. All chapters include the following common features: principle, scope and mechanisms; effect on macromolecules (proteins, lipids, carbohydrates); effect on bioactives (Vitamins, minerals, bioactive agents); chemistry of microbial inactivation; and degradation mechanisms.

ISBN: 9780443221828

Dimensions: unknown

Weight: 450g

400 pages