Preservation and shelf life extension : UV applications for fluid foods / Tatiana Koutchma.
Series: Novel Technologies in the Food Industry | Novel Technologies in the Food IndustryPublisher: London, UK : Elsevier, Academic Press, 2014Description: 1 online resource (75 pages)Content type:- text
- computer
- online resource
- 9780124166219 (pbk)
| Item type | Current library | Home library | Collection | Call number | Materials specified | Copy number | Status | Date due | Barcode | |
|---|---|---|---|---|---|---|---|---|---|---|
| AM | PERPUSTAKAAN TUN SERI LANANG | PERPUSTAKAAN TUN SERI LANANG KOLEKSI AM-P. TUN SERI LANANG (ARAS 5) | - | TP371.8.K657 (Browse shelf(Opens below)) | 1 | Available | 00002125451 |
Description based upon print version of record.
Includes bibliographical references.
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. <u.
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