Novel Thermal and Non-Thermal Technologies for Fluid Foods

— —

PJ Cullen (BioPlasma Group, School of Food Science & Environmental Health, Dublin Institute of Technology, Ireland) Brijesh K. Tiwari (Principal Research Officer, TEAGASC, Adjunct Professor; University College Dublin, Ireland)

Novel Thermal and Non-Thermal Technologies for Fluid Foods

PJ Cullen (BioPlasma Group, School of Food Science & Environmental Health, Dublin Institute of Technology, Ireland), Brijesh K. Tiwari (Principal Research Officer, TEAGASC, Adjunct Professor; University College Dublin, Ireland), Vasilis Valdramidis (University College Dublin, Dublin, Ireland)

$215.95

Paperback

Not in-store but you can order this
How long will it take?

Availability Information

We source books from suppliers in Australia and overseas. For books we don't currently have in stock, the time it takes to get them from our suppliers can vary widely - from a few days to a few months - so we check each book with each supplier to determine the expected time it will take to be supplied to us.

We then advise you accordingly. If the time taken to get any book is too long for you, you can let us know and we will cancel or adjust your order, and refund as required.

To find out the anticipated arrival time for specific items prior to ordering, please contact us by phone or email:

Phone +61 2 9264 3111, or 1800 4 BOOKS (1800 4 26657) if outside Sydney:
option 1 Abbey's Bookshop (Crime, History, Science, Kids & more) • info@abbeys.com.au
option 2 Language Book Centre (ESL & Foreign Languages) • language@abbeys.com.au
option 3 Galaxy Bookshop (Sci-fi, Fantasy, Romance, Graphic Novels) • sf@galaxybooks.com.au

QTY:

English

Academic Press Inc
19 August 2016

Food & beverage technology; Steam engines

Food processing is the step of the food chain that principally affects a food's physical or biochemical properties, along with determining the safety and shelf life of the product.

This book provides a comprehensive overview of innovations in non-thermal technologies specifically for fluid foods, recognized for their high bioavailability of macronutrients and micronutrients.

Considerable resources and expertise has been devoted to the processing of safe and wholesome foods.

Non-thermal technologies have been developed as an alternative to thermal processing, while still meeting required safety or shelf-life demands and minimising the effects on its nutritional and quality attributes.

Edited by: PJ Cullen (BioPlasma Group School of Food Science & Environmental Health Dublin Institute of Technology Ireland), Brijesh K. Tiwari (Principal Research Officer, TEAGASC, Adjunct Professor; University College Dublin, Ireland), Vasilis Valdramidis (University College Dublin, Dublin, Ireland)
Imprint: Academic Press Inc
Country of Publication: United States
Dimensions: Height: 234mm, Width: 191mm, Spine: 28mm
Weight: 910g
ISBN: 9780128103739
ISBN 10: 0128103736
Pages: 542
Publication Date: 19 August 2016
Audience: Professional and scholarly , Undergraduate
Format: Paperback
Publisher's Status: Active

PJ Cullen’s research interests include the development of novel technologies for the food and pharmaceutical industries. He spent 10 years at the Dublin Institute of Technology where he was team leader of the Process Analytical Technology group and the BioPlasma research group. He has published more than 100 journal articles and book chapters. His current research interests include the development of non-thermal plasmas for biological applications in food and medicine. Brijesh K Tiwari, M.Sc., Ph.D., FIFST, FRSC is a principal research officer at TEAGASC and adjunct Professor at University College Dublin, Ireland. Previously he was a Research Professor @ Food Research Center; Manchester Metropolitan University, UK; He has been an external research project evaluator for Research Council of Norway and External evaluator for Norwegian Strategic Research Programme, Norway; Executive Agency for Higher Education and Research, Development and Innovation. Dr. Tiwari does extensive research all around the world, has won many awards, is an editorial board member and a keynote speaker at international conferences with over 175 peer-reviewed research publications and over 100 book chapters. He has also co-edited 10 books and is a book series editor for IFST Advances in Food Science book series. He is currently the Editor-in-chief of the Journal of Food Processing and Preservation.

Reviews for Novel Thermal and Non-Thermal Technologies for Fluid Foods

This book provides a comprehensive overview of thermal process innovations (such as ohmic, microwave and infrared heating) and non-thermal technologies (including pulsed electric field, high pressure, ultrasound, irradiation, ozone, dense-phase carbon dioxide, ultraviolet and pulsed light) as they are applied specifically for fluid foods. Novel Thermal and Non-Thermal Technologies for Fluid Foods brings together information on fluid and microbial and quality dynamics for fluid foods to facilitate process validation and technology adoption. It includes methods for mathematically evaluating each technique, addresses global regulatory requirements for fluid foods and provides recommendations for various safety-related issues. --FST