Sunil, C. K. editor. Birwal, Preeti editor Goyal, Megh R. editor Mahendran, R. (Professor of food technology) editor. text bibliography flu 2025 First edition. monographic eng 1 online resource. "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."-- edited by: C.K. Sunil, PhD, Preeti Birwal, PhD, Megh R. Goyal, PhD, P.E., R. Mahendran, PhD. Food industry and trade Technological innovations Food Preservation TECHNOLOGY / Food Science TP370 9781003503743 1003503748 9781040101971 1040101976 9781040102008 104010200X https://www.taylorfrancis.com/books/9781003503743 http://www.oclc.org/content/dam/oclc/forms/terms/vbrl-201703.pdf https://www.taylorfrancis.com/books/9781003503743 http://www.oclc.org/content/dam/oclc/forms/terms/vbrl-201703.pdf OCoLC-P 241022 20251030122256.0 9781003503743 eng