Chemistry of Thermal and Non-Thermal Food Processing Technologies
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Chemistry of Thermal and Non-Thermal Food Processing Technologies

SKU: 9780443221835

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Additional information

Full Title

Chemistry of Thermal and Non-Thermal Food Processing Technologies
Author(s)

Brijesh K Tiwari, Mysore Lokesh Bhavya
Edition
ISBN

9780443221835, 9780443221828
Publisher

Academic Press
Format

PDF and EPUB

Description

Chemistry of Thermal and Non-Thermal Food Processing Technologies provides the latest information to the food science community about the chemistry of emerging food processing technologies, including the fundamentals, recent trends, chemistry aspects in terms of quality parameters, and microbial inactivation for each technology. Divided in 4 sections, the book focus on a range of emerging technologies, such as microwave processing of food, radio frequency processing, infrared processing, ohmic heating, drying technologies, ionizing radiation processing, among others. All chapters include the following common features: principle, scope and mechanisms; effect on macromolecules (proteins, lipids, carbohydrates); effect on bioactives (Vitamins, minerals, bioactive agents); chemistry of microbial inactivation; and degradation mechanisms.

  • Covers the chemistry aspect of novel food processing technologies
  • Includes chemical constituents associated with food quality and nutritional properties of food
  • Brings fundamental, recent trends, and chemistry aspects in terms of quality parameters and microbial inactivation

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