Description
This authoritative two-volume set provides an in-depth exploration of nonthermal processing technologies revolutionizing the food industry. The second edition addresses cutting-edge methods including high-pressure processing, pulsed electric fields, ultraviolet light, and emerging technologies that preserve food without traditional heat treatment.
Edited by leading experts C. Patrick Dunne, Daniel F. Farkas, Gustavo V. Barbosa-Cánovas, Howard Q. Zhang, and James T. C. Yuan, this comprehensive resource covers fundamental principles, practical applications, and regulatory considerations. Each chapter presents current research, case studies, and real-world implementations across diverse food products.
Ideal for food scientists, technologists, researchers, and industry professionals, this set bridges the gap between theoretical knowledge and practical application. It addresses consumer demands for minimally processed foods with extended shelf life, improved safety profiles, and retained nutritional value.
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