The food world has a number of options available to make the food
industry more diverse, competitive, and efficient. Innovations in
Food Processing investigates some of these options, alternative
technologies, and strategies for properly addressing new challenges
facing the food industry. It also provides specific examples on how
these alternatives can be utilized in specific food products. This
book presents a comprehensive review of new technologies to
preserve foods, especially those based on nonthermal techniques. It
covers a wide range of methods, including high pressure, pulsed
electric fields, and hurdle technologies. Other chapters include
information about the trends in emerging technologies over the past
40 years and predictive models that describe microbial growth.
Expert contributors present thorough research results and critical
reviews of each covered technology. The innovative approaches
presented in Innovations in Food Processing will result in sound
alternatives for addressing the ever-increasing demand for quality
foods at a reasonable cost.
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