000			01211nam a2200193Ia 4500
008			250103s9999 xx 000 0 und d
020			_a9781032040592 _qpbk
041			_aeng
082			_a641.4 _bSNE
100			_aSnehasis Chakraborty
245		0	_aFundamentals Of Non-Thermal Processes For Food Preservation _c/ Snehasis Chakraborty
250			_a1st ed.
260			_bCRC Press, Taylor and Francis Group _c2023 _aNew Yorn
300			_axii, 231 p.: _bill.; _c21 cm
504			_aindex
520			_aThe ten chapters of this textbook, written in a simple but scientific language, encompass all the non-thermal treatments in-depth, from basic concepts to technological advances. The book provides complete study material in a single source including such pedagogical features as multiple-choice questions, solved numerical problems, and short questions. The book begins with a general introduction to the evolution of the non-thermal technique for food preservation. The fundamental mechanism of thermal inactivation of microorganisms and enzymes is discussed. In the following chapters, a set of seven non-thermal techniques have been discussed in detail.
650			_aFood Science
942			_cENGLISH
999			_c567805 _d567805