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.
General
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