Nonthermal Processing Technologies for Food E-Book

• Herausgeber: John Wiley & Sons
• Kategorie: Fachliteratur
• Serie: Institute of Food Technologists Series
• Sprache: Englisch

Seitenzahl: 2426

Veröffentlichungsjahr: 2025

Beschreibung

Preserve food without invasive processing with these groundbreaking technologies

Consumer demand for less processed foods have skyrocketed in recent decades. There is a growing desire for foods perceived as fresher and healthier than the products of traditional preservation processes, such as canning. A wide variety of new nonthermal processing techniques have emerged to meet this demand, technologies that have minimal effect on the nutritional and sensory characteristics of food while ensuring its microbiological safety.

Nonthermal Processing Technologies for Food provides a comprehensive overview of nonthermal technologies and their current and emerging industrial applications. The book places particular emphasis on the “pathway to commercialization” for selected nonthermal technologies, highlighting clear opportunities for bringing processes or products to market. Fully revised and updated, with over 50% new material relative to the first edition, it is indispensable research for food scientists and professionals of every kind.

Readers of the second edition of Nonthermal Processing Technologies for Food will also find:

• Examples of process design which make the book useful as a reference
• Detailed discussion of technologies including high pressure processing, pulsed electric field processing, irradiation, and more
• 15 brand new chapters covering new and emerging technologies

Nonthermal Processing Technologies for Food is ideal for food scientists, engineers, and nonthermal processing professionals in industry, academic and regulatory roles, as well as food safety, and nutritional professionals. It is also a highly valuable reference for research scholars and students.

Leseprobe

The IFT Press series reflects the mission of the Institute of Food Technologists—to advance the science of food contributing to healthier people everywhere. Developed in partnership with Wiley‐Blackwell, IFT Press books serve as leading‐edge handbooks for industrial application and reference and as essential texts for academic programs. Crafted through rigorous peer review and meticulous research, IFT Press publications represent the latest, most significant resources available to food scientists and related agriculture professionals worldwide. Founded in 1939, the Institute of Food Technologists is a nonprofit scientific society with 22,000 individual members working in food science, food technology, and related professions in industry, academia, and government. IFT serves as a conduit for multidisciplinary science thought leadership, championing the use of sound science across the food value chain through knowledge sharing, education, and advocacy.

IFT Press Advisory Group

Casimir C. AkohChristopher J. DoonaFlorence FeeherryJung Hoon HanDavid McDadeRuth M. PatrickSyed S.H. RizviFereidoon ShahidiChristopher H. SommersYael VodovotzKaren Nachay

IFT Press Editorial Board

Malcolm C. BourneDietrich KnorrTheodore P. LabuzaThomas J. MontvilleS. Suzanne NielsenMartin R. OkosMichael W. ParizaBarbara J. PetersenDavid S. ReidSam SaguyHerbert StoneKenneth R. Swartzel

Nonthermal Processing Technologies for Food

SECOND EDITION

Volume 1

Edited by

Howard Q. Zhang

USDA, Agricultural Research Service, Pacific West Area, Albany, CA, USA

V.M. Balasubramaniam

Department of Food Science and Technology, University of Georgia, Griffin, GA, USA

C. Patrick Dunne

Dunne Solutions, Framingham, MA, USA

James T.C. Yuan

PepsiCo Beverages & Foods, Yorktown Heights, NY, USA

Daniel F. Farkas

Department of Food Science, Oregon State University, Corvallis, OR, USA

Gustavo V. Barbosa‐Cánovas

Washington State University, Pullman, WA, USA

This edition first published 2026© 2026 John Wiley & Sons Ltd

Edition HistoryJohn Wiley & Sons Ltd (1e, 2011)

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The right of Howard Q. Zhang, V.M. Balasubramaniam, C. Patrick Dunne, James T.C. Yuan, Daniel F. Farkas, and Gustavo V. Barbosa-Cánovas to be identified as the authors of the editorial material in this work has been asserted in accordance with law.

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Library of Congress Cataloging‐in‐Publication Data Applied for:

Hardback ISBN: 9781119265696

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