Emerging Non-Thermal Food Processing Technologies

Emerging food processing technologies, such as physical, chemical, and biological methods, have been advanced by the food industry and academia during the last few decades. These emerging technologies could significantly contribute to the production of microbiologically safe foods with high quality. Thus, this book describes the basic principles and main effect of these technologies in the food and the recent trends on its applications and potential advantages of the so-called non-thermal emerging technologies.

Print ISBN: 9781682507636 | 155 $ | 2022 | Hardcover

Subject: Food Science and Nutrition

Editor: Rachel Tchen

About the editor: Rachel Tchen is associate professor in the Department of Food Science and Technology. His research interest areas include milk and milk products; processing of milk and dairy products; non thermal processing of food; membrane processes in food technology; functional foods; functional dairy products; traditional dairy products. He has written several articles in the areas of enzyme technology; biocatalysis; bioactive components; prebiotics; antioxidants; Nutraceuticals; natural compounds; and food supplements.