Nonthermal Processing Technologies for Food (Hardcover)

Howard Q. Zhang

ISBN 10: 0813816688 / ISBN 13: 9780813816685
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Hardcover. Nonthermal Processing Technologies for Food offers a comprehensive review of nonthermal processing technologies that are commercial, emerging or over the horizon. In addition .Shipping may be from our Sydney, NSW warehouse or from our UK or US warehouse, depending on stock availability. 672 pages. 1.678. N° de ref. de la librería

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Sinopsis: Nonthermal Processing Technologies for Food offers a comprehensive review of nonthermal processing technologies that are commercial, emerging or over the horizon. In addition to the broad coverage, leading experts in each technology serve as chapter authors to provide depth of coverage. Technologies covered include: physical processes, such as high pressure processing (HPP); electromagnetic processes, such as pulsed electric field (PEF), irradiation, and UV treatment; other nonthermal processes, such as ozone and chlorine dioxide gas phase treatment; and combination processes. Of special interest are chapters that focus on the "pathway to commercialization" for selected emerging technologies where a pathway exists or is clearly identified. These chapters provide examples and case studies of how new and nonthermal processing technologies may be commercialized. Overall, the book provides systematic knowledge to industrial readers, with numerous examples of process design to serve as a reference book. Researchers, professors and upper level students will also find the book a valuable text on the subject.

About the Author: Editors: Howard Q Zhang, PhD serves as Research Leader, Food Safety Intervention Technologies, USDA ARS Eastern Regional Research Center, Wyndmoor, PA. Gustavo V Barbosa-Cánovas, PhD is Professor of Food Engineering and Director of the Center for Nonthermal Processing of Food in the Department of Biological Systems Engineering, Washington State University, Pullman, WA. V M Balasubramaniam, PhD is Assistant Professor of Food Safety Engineering in the Department of Food Science, Ohio State University, Columbus, OH.

Associate Editors: C Patrick Dunne, PhD is Senior Chemist and Senior Advisor, Nutritional Biochemistry and Advanced Processing for the DoD Combat Feeding Project of the U.S. Army Natick Soldier Center and Biological Chemical Command, Natick, MA. Daniel F Farkas, PhD is Professor Emeritus in the Department of Food Science and Technology, Oregon State University, Corvallis OR. James T.C. Yuan, PhD is Group Manager, Food Safety & Technology at American Air Liquide, Countryside, IL.

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Título: Nonthermal Processing Technologies for Food ...
Año de publicación: 2011
Encuadernación: Hardcover
Condición del libro: New
Edición: 1st.

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Editorial: Wiley-Blackwell (2011)
ISBN 10: 0813816688 ISBN 13: 9780813816685
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Descripción Iowa State University Press, United States, 2011. Hardback. Estado de conservación: New. 1. Auflage. Language: English . Brand New Book. Nonthermal Processing Technologies for Food offers a comprehensive review of nonthermal processing technologies that are commercial, emerging or over the horizon. In addition to the broad coverage, leading experts in each technology serve as chapter authors to provide depth of coverage. Technologies covered include: physical processes, such as high pressure processing (HPP); electromagnetic processes, such as pulsed electric field (PEF), irradiation, and UV treatment; other nonthermal processes, such as ozone and chlorine dioxide gas phase treatment; and combination processes. Of special interest are chapters that focus on the pathway to commercialization for selected emerging technologies where a pathway exists or is clearly identified. These chapters provide examples and case studies of how new and nonthermal processing technologies may be commercialized. Overall, the book provides systematic knowledge to industrial readers, with numerous examples of process design to serve as a reference book. Researchers, professors and upper level students will also find the book a valuable text on the subject. Nº de ref. de la librería AAH9780813816685

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Editorial: Iowa State University Press, United States (2011)
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Descripción Iowa State University Press, United States, 2011. Hardback. Estado de conservación: New. 1. Auflage. Language: English . Brand New Book. Nonthermal Processing Technologies for Food offers a comprehensive review of nonthermal processing technologies that are commercial, emerging or over the horizon. In addition to the broad coverage, leading experts in each technology serve as chapter authors to provide depth of coverage. Technologies covered include: physical processes, such as high pressure processing (HPP); electromagnetic processes, such as pulsed electric field (PEF), irradiation, and UV treatment; other nonthermal processes, such as ozone and chlorine dioxide gas phase treatment; and combination processes. Of special interest are chapters that focus on the pathway to commercialization for selected emerging technologies where a pathway exists or is clearly identified. These chapters provide examples and case studies of how new and nonthermal processing technologies may be commercialized. Overall, the book provides systematic knowledge to industrial readers, with numerous examples of process design to serve as a reference book. Researchers, professors and upper level students will also find the book a valuable text on the subject. Nº de ref. de la librería AAH9780813816685

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Editor-Howard Q. Zhang; Editor-Gustavo V. Barbosa-C?novas; Editor-V. M. Bala Balasubramaniam; Editor-C. Patrick Dunne; Editor-Daniel F. Farkas; Editor-James T. C. Yuan
Editorial: Wiley-Blackwell (2011)
ISBN 10: 0813816688 ISBN 13: 9780813816685
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Descripción Wiley-Blackwell, 2011. Hardcover. Estado de conservación: Used: Good. Nº de ref. de la librería SONG0813816688

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Howard Q. Zhang, Gustavo V. Barbosa-Canovas, V. M. Bala Balasubramaniam, C. Patrick Dunne, Daniel F. Farkas
Editorial: Iowa State University Press
ISBN 10: 0813816688 ISBN 13: 9780813816685
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Descripción Iowa State University Press. Hardback. Estado de conservación: new. BRAND NEW, Nonthermal Processing Technologies for Food, Howard Q. Zhang, Gustavo V. Barbosa-Canovas, V. M. Bala Balasubramaniam, C. Patrick Dunne, Daniel F. Farkas, Nonthermal Processing Technologies for Food offers a comprehensive review of nonthermal processing technologies that are commercial, emerging or over the horizon. In addition to the broad coverage, leading experts in each technology serve as chapter authors to provide depth of coverage. Technologies covered include: physical processes, such as high pressure processing (HPP); electromagnetic processes, such as pulsed electric field (PEF), irradiation, and UV treatment; other nonthermal processes, such as ozone and chlorine dioxide gas phase treatment; and combination processes. Of special interest are chapters that focus on the "pathway to commercialization" for selected emerging technologies where a pathway exists or is clearly identified. These chapters provide examples and case studies of how new and nonthermal processing technologies may be commercialized. Overall, the book provides systematic knowledge to industrial readers, with numerous examples of process design to serve as a reference book. Researchers, professors and upper level students will also find the book a valuable text on the subject. Nº de ref. de la librería B9780813816685

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