Advances in Thermal and Non-Thermal Food Preservationprovides current, definitive and factual material written byexperts on different thermal and non-thermal food preservationtechnologies. Emphasizing inactivation of microorganisms throughthe application of traditional as well as newer and noveltechniques and their combinations, the book's chapterscover:
* * thermal food preservation techniques (e.g., retorting, UHT andaseptic processing),

* minimal thermal processing (e.g., sous-vide processing),and

* non-thermal food preservation techniques (e.g., high pressureprocessing and pulsed technologies).

Editors Tewari and Juneja give special emphasis to thecommercial aspects of non-conventional food preservationtechniques. As the most comprehensive and contemporary resource ofits kind, Advances in Thermal and Non-Thermal FoodPreservation is the definitive standard in describing theinactivation of microorganisms through conventional and newer, morenovel techniques.