Packaging for nonthermal processing of food
Material type:![Text](/opac-tmpl/lib/famfamfam/BK.png)
Item type | Current library | Call number | Status | Date due | Barcode |
---|---|---|---|---|---|
![]() |
CDST Pookode | 664.09 PAS/PA (Browse shelf(Opens below)) | Available | DST511 |
Browsing CDST Pookode shelves Close shelf browser (Hides shelf browser)
No cover image available No cover image available | No cover image available No cover image available |
![]() |
No cover image available No cover image available |
![]() |
![]() |
![]() |
||
664.024 PRA/AN Animal products technology | 664.07 DEV/QU Quality Control for Value addition in Food Processing | 664.09 AHV/NO Novel food packaging techniques | 664.09 PAS/PA Packaging for nonthermal processing of food | 664.09 YAM/EM Emerging food packaging technologies | 664.7 APA/CO Cooking processes in baking and Pastry making | 664.9 SIN/PR Principles of meat technology |
Revised and updated for the first time in a decade, this book discusses packaging implications for recent nonthermal processing technologies and mild food preservation such as high pressure processing, irradiation, pulsed electric fields, microwave sterilization, and other hurdle technologies. It reviews typical non thermal processes, the characteristics of food products after non thermal treatments, and packaging parameters to preserve the quality and enhance the safety of the products. In addition, the critical role played by packaging materials during the development of a new non thermal processed product, and how the package is used to make the product attractive to consumers, is discussed
There are no comments on this title.