Validation of food preservation processes based on novel technologies. (2021)

• Record Type: Book
• Further Information: Note: Edited by Tatiana Koutchma.
• Editors: Koutchma, Tatiana N
• Contents: 1. General Principles and Approaches of Food Process Validation 2. Validation of High Hydrostatic Pressure (HPP) Process 3. Case Study: Validation of High Hydrostatic Pressure Processing (HPP) of Fruit and Vegetable Smoothies in PET Bottles 4. Validation of Light-Based Processes 5. Case Study: Validation of Ultraviolet (UV) Light Pasteurization of Sugar Syrups 6. Overview of Validation Approaches for Other Novel Processes
• Publisher Details: Amsterdam : Academic Press
• Publication Date: 2021
• Extent: 1 online resource
• Subjects: 664.028; Food -- Preservation; Food industry and trade -- Technological innovations; High pressure (Technology); Radiation preservation of food; Ultraviolet radiation
• Languages: English
• ISBNs: 9780128165324
• Related ISBNs: 9780128158883
• Notes: Note: Description based on CIP data; resource not viewed.
• Access Rights: Legal Deposit; Only available on premises controlled by the deposit library and to one user at any one time; The Legal Deposit Libraries (Non-Print Works) Regulations (UK).
• Access Usage: Restricted: Printing from this resource is governed by The Legal Deposit Libraries (Non-Print Works) Regulations (UK) and UK copyright law currently in force.