Novel Food Preservation and Microbial Assessment Techniques

1st Edition

Ioannis S. Boziaris

CRC Press
Published April 14, 2014
Reference - 468 Pages - 9 Color & 57 B/W Illustrations
ISBN 9781466580756 - CAT# K18850

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Summary

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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