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Innovative Technologies for Food Preservation: Inactivation of Spoilage and Pathogenic Microorganisms

Innovative Technologies for Food Preservation: Inactivation of Spoilage and Pathogenic Microorganisms

Mohamed Koubaa
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Innovative Technologies for Food Inactivation of Spoilage and Pathogenic Microorganisms covers the latest advances in non-thermal processing, including mechanical processes ; electromagnetic technologies ; acoustic technologies ; innovative chemical processing technologies and others like membrane filtration and dense phase CO2. The title also focuses on understanding the effects of such processing technologies on inactivation of the most relevant pathogenic and spoilage microorganisms to ensure food safety and stability. Over the course of the 20th century, the interest and demand for the development and application of new food preservation methods has increased significantly. The research in the last 50 years has produced various innovative food processing technologies and the use of new technologies for inactivation of spoilage and/or pathogenic microorganisms will depend on several factors. At this stage of development there is a need to better understand the mechanisms that govern microbial inactivation as induced by new and innovative processing technologies, as well as suitable and effective conditions for inactivating the microorganism.
Language
English
Pages
244
Format
Kindle Edition
Release
September 21, 2017

Innovative Technologies for Food Preservation: Inactivation of Spoilage and Pathogenic Microorganisms

Mohamed Koubaa
0/5 ( ratings)
Read Download
Innovative Technologies for Food Inactivation of Spoilage and Pathogenic Microorganisms covers the latest advances in non-thermal processing, including mechanical processes ; electromagnetic technologies ; acoustic technologies ; innovative chemical processing technologies and others like membrane filtration and dense phase CO2. The title also focuses on understanding the effects of such processing technologies on inactivation of the most relevant pathogenic and spoilage microorganisms to ensure food safety and stability. Over the course of the 20th century, the interest and demand for the development and application of new food preservation methods has increased significantly. The research in the last 50 years has produced various innovative food processing technologies and the use of new technologies for inactivation of spoilage and/or pathogenic microorganisms will depend on several factors. At this stage of development there is a need to better understand the mechanisms that govern microbial inactivation as induced by new and innovative processing technologies, as well as suitable and effective conditions for inactivating the microorganism.
Language
English
Pages
244
Format
Kindle Edition
Release
September 21, 2017

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