Novel food preservation and microbial assessment techniques

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Demand for minimally processed foods has resulted in the development of innovative, non-thermal food preservation methods, such as high-pressure sonication, ozone, and UV treatment. This book presents a summary of these novel food processing techniques. It also covers new methods used to monitor microbial activity, including spectroscopic methods (FT-IR and Raman), molecular and electronic noses, and DNA-based methods.

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Detail Information

Series Title

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Call Number

579.16 Nov

Publisher

Boca Raton, FL : CRC Press., 2014

Collation

viii, 460 p. : ill. : ind. ; 24 cm.

Language

English

ISBN/ISSN

9781466580756

Classification

NONE

Content Type

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Media Type

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Carrier Type

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Edition

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Subject(s)

Food--microbiology
Microbiology ecology
Food--Preservation
Technology & Engineering / Food Science

Specific Detail Info

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Statement of Responsibility

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