Preserve food without invasive processing with these groundbreaking technologies Consumer demand for less processed foods have skyrocketed in recent decades. There is a growing desire for foods perceived as fresher and healthier than the products of traditional preservation processes, such as canning. A wide variety of new nonthermal processing techniques have emerged to meet this demand, technologies that have minimal effect on the nutritional and sensory characteristics of food while ensuring its microbiological safety. Nonthermal Processing Technologies for Food provides a comprehensive overview of nonthermal technologies and their current and emerging industrial applications. The book places particular emphasis on the pathway to commercialization for selected nonthermal technologies, highlighting clear opportunities for bringing processes or products to market. Fully revised and updated, with over 50% new material relative to the first edition, it is indispensable research for food scientists and professionals of every kind. Readers of the second edition of Nonthermal Processing Technologies for Food will also find: Examples of process design which make the book useful as a reference Detailed discussion of technologies including high pressure processing, pulsed electric field processing, irradiation, and more 15 brand new chapters covering new and emerging technologies Nonthermal Processing Technologies for Food is ideal for food scientists, engineers, and nonthermal processing professionals in industry, academic and regulatory roles, as well as food safety, and nutritional professionals. It is also a highly valuable reference for research scholars and students.

Preserve food without invasive processing with these groundbreaking technologies Consumer demand for less processed foods have skyrocketed in recent decades. There is a growing desire for foods perceived as fresher and healthier than the products of traditional preservation processes, such as canning. A wide variety of new nonthermal processing techniques have emerged to meet this demand, technologies that have minimal effect on the nutritional and sensory characteristics of food while ensuring its microbiological safety. Nonthermal Processing Technologies for Food provides a comprehensive overview of nonthermal technologies and their current and emerging industrial applications. The book places particular emphasis on the pathway to commercialization for selected nonthermal technologies, highlighting clear opportunities for bringing processes or products to market. Fully revised and updated, with over 50% new material relative to the first edition, it is indispensable research for food scientists and professionals of every kind. Readers of the second edition of Nonthermal Processing Technologies for Food will also find: Examples of process design which make the book useful as a reference Detailed discussion of technologies including high pressure processing, pulsed electric field processing, irradiation, and more 15 brand new chapters covering new and emerging technologies Nonthermal Processing Technologies for Food is ideal for food scientists, engineers, and nonthermal processing professionals in industry, academic and regulatory roles, as well as food safety, and nutritional professionals. It is also a highly valuable reference for research scholars and students.