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Preservation and shelf life extension : UV applications for fluid foods /
Preservation and Shelf Life Extension focuses on the basic principles of ultraviolet light technology as applied in low-UV transmittance treatments of food fluids and solid foods. It describes the features of UV light absorption in food fluids and available commercial systems, and provides case stud...
| Clasificación: | Libro Electrónico |
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| Autor principal: | |
| Formato: | Electrónico eBook |
| Idioma: | Inglés |
| Publicado: |
London, UK :
Elsevier, Academic Press,
2014.
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| Edición: | First edition. |
| Colección: | Novel Technologies in the Food Industry
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| Temas: | |
| Acceso en línea: | Texto completo |
| Sumario: | Preservation and Shelf Life Extension focuses on the basic principles of ultraviolet light technology as applied in low-UV transmittance treatments of food fluids and solid foods. It describes the features of UV light absorption in food fluids and available commercial systems, and provides case studies for UV treatment of fresh juices, dairy products, wines, and beer. The book also includes information on various continuous and pulsed UV sources and processing systems, as well as examples of specific treatments for fruits, vegetables, meat and poultry products. <u. |
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| Descripción Física: | 1 online resource (75 pages) |
| Bibliografía: | Includes bibliographical references. |
| ISBN: | 9780124166684 0124166687 0124166210 9780124166219 1306540801 9781306540803 |