Novel non-thermal food preservation technology: the science and industrial application of high pressure, pulsed electric field and cold plasma
Book chapter
Aouzelleg, A. (2016). Novel non-thermal food preservation technology: the science and industrial application of high pressure, pulsed electric field and cold plasma. in: Hingley, M.K., Angel R.J., Memery J. and Vanhamme J. (ed.) A Stakeholder Approach to Managing Food Gower Publishing Ltd. pp. 42-44
Authors | Aouzelleg, A. |
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Editors | Hingley, M.K., Angel R.J., Memery J. and Vanhamme J. |
Abstract | This chapter looks at non-thermal processing of food. Heat processing has been a main preservation method for many years but has many disadvantages, such as adverse organoleptic |
Keywords | non-thermal preservation, high pressure, pulsed electric field, cold plasma, new technology implementation. |
Page range | 42-44 |
Year | 2016 |
Book title | A Stakeholder Approach to Managing Food |
Publisher | Gower Publishing Ltd |
File | License File Access Level Open |
ISBN | 9781315565262 |
Publication dates | |
Aug 2016 | |
Publication process dates | |
Accepted | 2015 |
Deposited | 25 Feb 2022 |
https://openresearch.lsbu.ac.uk/item/8wz79
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