Effect of Emerging Processing Methods on the Food Quality Advantages and Challenges /

• Corporate Author: SpringerLink (Online service)
• Other Authors: Roohinejad, Shahin (Editor, http://id.loc.gov/vocabulary/relators/edt), Koubaa, Mohamed (Editor, http://id.loc.gov/vocabulary/relators/edt), Greiner, Ralf (Editor, http://id.loc.gov/vocabulary/relators/edt), Mallikarjunan, Kumar (Editor, http://id.loc.gov/vocabulary/relators/edt)
• Format: Electronic eBook
• Language: English
• Published: Cham : Springer International Publishing : Imprint: Springer, 2019.
• Edition: 1st ed. 2019.
• Subjects: Microbiology.; Organic chemistry.; Food Microbiology.; Organic Chemistry.

This text comprehensively covers novel, innovative technologies used in the food and beverage industries in order to provide safe and healthy foods for consumers. The research provided in these chapters aims to show that the traditional pasteurization and commercial sterilization of foods result in...