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Fundamentals of Non-Thermal Processes for Food Preservation.
・ISBN 978-1-032-04059-2 paper GB£ 54.99
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| 著者・編者 | Chakraborty, Snehasis / Dhar, Rishab, |
|---|---|
| 出版社 | (CRC Press, UK) |
| 出版年月 | 2022 |
| ページ数 | 231 pp. |
| 言語 | ENG |
| ニュース番号 | ＜A01-69506＞ |
解説
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.