04031cam a22005538i 4500 9781003503743 FlBoTFG 20251030122256.0 m o d cr cnu---unuuu 241022s2025 flu ob 001 0 eng OCoLC-P eng rda OCoLC-P 9781003503743 (ebook) 1003503748 9781040101971 (electronic bk. : PDF) 1040101976 (electronic bk. : PDF) 9781040102008 (electronic bk. : EPUB) 104010200X (electronic bk. : EPUB) 10.1201/9781003503743 doi (OCoLC)1463268747 (OCoLC-P)1463268747 TP370 TEC 012020 bisacsh TEC 012000 bisacsh TDCT bicssc CaOONL Nonthermal light-based technologies in food processing / edited by: C.K. Sunil, PhD, Preeti Birwal, PhD, Megh R. Goyal, PhD, P.E., R. Mahendran, PhD. First edition. Palm Bay, FL, USA ; Burlington, ON, Canada : Apple Academic Press, 2025. 1 online resource. text txt rdacontent computer c rdamedia online resource cr rdacarrier Innovations in agricultural and biological engineering "Food preservation has existed since time immemorial with techniques that focused on prolonging shelf-life of food products. The current challenge, though, is to preserve food in terms of loss of nutrients, texture, and sensorial characteristics along with prolonging its shelf-life. This new volume, Nonthermal Light-Based Technologies in Food Processing, explores and provides in-depth knowledge and understanding of current and emerging light-based technologies and their application in food processing. This book also introduces the role of nonthermal technology for novel food product development. In four detailed parts, this handbook covers light-based technologies, ultraviolet (UV) light technology, pulsed light (PL) technology, and light-emitting diode (LED) technology. It details a range of modern and emerging light-based food preservation technologies that include ozone, ohmic heading, high-pressure processing, cold plasma, pulsed electric field (PEF), microwave, irradiation, light-based technologies (ultraviolet, pulsed light, light-emitting diode [LED]), supercritical fluid extraction, cold plasma, and more. Each technology is thoroughly covered, starting with an introduction and proceeding to design, applications, and quality and regulatory aspects, providing comprehensive knowledge and detailed explanations. This book will be a valuable resource on nonthermal light-based technologies in food processing for many academicians and professionals in the field of food science, food technology, and food engineering around the world. It will also act as an important reference for researchers, students, scholars, industries, universities, and research centers."-- Provided by publisher. OCLC-licensed vendor bibliographic record. Food industry and trade Technological innovations. 92837 Food Preservation. TECHNOLOGY / Food Science bisacsh 64434 Sunil, C. K., editor. 95327 Birwal, Preeti, editor https://id.oclc.org/worldcat/entity/E39PCjGqqmd4DKXvyBr9wm4THC 92839 Goyal, Megh R., editor https://id.oclc.org/worldcat/entity/E39PBJm4YgRhhtHPGYqr7Xh8md 57051 Mahendran, R. (Professor of food technology), editor. 95328 Innovations in agricultural and biological engineering. 93669 Taylor & Francis https://www.taylorfrancis.com/books/9781003503743 OCLC metadata license agreement http://www.oclc.org/content/dam/oclc/forms/terms/vbrl-201703.pdf E-Books 68037 68037