Novel thermal and non-thermal technologies for fluid foods / 
edited by P.J. Cullen, Brijesh K. Tiwari, Vasilis Valdramidis. 
 - 1st ed. 
 - London ;  Academic Press,  2012. 
 - xvi, 526 p. :  ill. ;  25 cm. 
<br/><br/>Includes bibliographical references and index. 
<br/><br/>Chapter 1. Status and Trends of Novel Thermal and Non-Thermal Technologies for Fluid Foods<br/>Chapter 2. Fluid Dynamics in Novel Thermal and Non-Thermal Processes<br/>Chapter 3. Fluid Rheology in Novel Thermal and Non-Thermal Processes<br/>Chapter 4. Pulsed Electric Field Processing of Fluid Foods<br/>Chapter 5. High Pressure Processing of Fluid Foods<br/>Chapter 6. Ultrasound Processing of Fluid Foods<br/>Chapter 7. Irradiation of Fluid Foods<br/>Chapter 8. Ultraviolet and Pulsed Light Processing of Fluid Foods Chapter 9. Ozone Processing of Fluid Foods<br/>Chapter 10. Dense Phase Carbon Dioxide Processing of Fluid Foods<br/>Chapter 11. Ohmic Heating of Fluid Foods<br/>Chapter 12. Microwave Heating of Fluid Foods<br/>Chapter 13. Infrared Heating of Fluid Foods<br/>Chapter 14. Modelling the Kinetics of Microbial and Quality Attributes of Fluid Food during Novel Thermal and Non-Thermal Processes<br/>Chapter 15. Regulatory and Legislative issues for Thermal and Non-Thermal Technologies: An EU Perspective. 
<br/><br/><label>ISBN: </label>9780123814708 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Food Industry and Trade<br/>Food--Preservation<br/>Fluids
<br/><br/><label>Dewey Class. No.: </label>664.024  / CUL/N