ABSTRACT
Demand for minimally processed foods has resulted in the development of innovative, non-thermal food preservation methods, such as high-pressure sonication, ozone, and UV treatment. This book presents a summary of these novel food processing techniques. It also covers new methods used to monitor microbial activity, including spectroscopic methods (
TABLE OF CONTENTS
part |2 pages
Part A: Modern Preservation Methods
part |2 pages
Part B: Modern Techniques in Food Microbiology