Preservation methods beyond conventional processing
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Preservation methods beyond conventional processing
Edited by Santosh Kumar, this volume surveys emerging food-preservation approaches through the distinction between thermal and non-thermal techniques. Its organizing emphasis is on methods presented across food types, rather than on applications limited to a single category. The description connects these approaches with demand for fresh, minimally processed foods and with efforts to use less severe preservation and processing. That framing makes the book relevant to the intersection of food technology, processing choices, and changing consumer preferences.
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Unlike other books on emerging food processing technologies that focus on the application to specific food types, this book discusses novel thermal and non-thermal preservation techniques that cater to the emerging consumers' demands for fresh, minimally processed foods, and for foods subjected to least severe preservation and processing.
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