TY - BOOK AU - Koutchma,Tatiana N. TI - Preservation and shelf life extension: UV applications for fluid foods T2 - Novel Technologies in the Food Industry SN - 9780124166219 (pbk) PY - 2014/// CY - London, UK PB - Elsevier, Academic Press KW - Radiation preservation of food KW - Food KW - Moisture N1 - Description based upon print version of record; Includes bibliographical references N2 - 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.