Description
Food processing is the step of the food chain that principally affects a food’s physical or biochemical properties, along with determining the safety and shelf life of the product.� This book provides a comprehensive overview of innovations in non-thermal technologies specifically for fluid foods, recognized for their high bioavailability of macronutrients and micronutrients.
Considerable resources and expertise has been devoted to the processing of safe and wholesome foods.� Non-thermal technologies have been developed as an alternative to thermal processing, while still meeting required safety or shelf-life demands and minimising the effects on its nutritional and quality attributes.
- Examines non-thermal processing techniques specifically applied to fluid foods
- Includes methods for mathematically evaluating each technique
- Addresses global regulatory requirements for fluid foods
- Provides recommendations and opportunities for various safety-related issues
Typham this is the title: Novel Thermal and Non-Thermal Technologies for Fluid Foods
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