Non-Thermal Food Preservation

Food is subjected to various thermal treatments during processes to enhance its shelf-life. But these thermal treatments may result in the deterioration of the nutritional and sensory qualities of food. With the change in the lifestyle of people around the globe, their food needs have changed as well. Today's consumer demand is for clean and safe food without compromising the nutritional and sensory qualities of food. This comprehensive book will definitely help food scientists and technologists working in the field of non-thermal technology since non-thermal treatment is gaining interest due to its numerous merits over thermal techniques. 

Print ISBN: 9781682508329 | $165 | 2023 | Hardcover

Subject: Food Science and Nutrition

Editor: A. S. Cohen

About the Editor: A. S. Cohen is currently a postdoctoral researcher and assistant professor in the Department of Food Science. He was involved in multiple national and international research projects as a member or project leader. His current research is to continue in the previous interdisciplinary direction of characterizing the chemical composition of vegetal matrices and exploiting non-conventional sources of bioactive compounds using modern methods and innovative technology.