Abstract
Preface. Contributors. 1. Basic food microbiology. Sadhana Ravishankar and Nicole Maks. 2. Thermal processing of liquid foods with or without particulates. Gaurav Tewari. 3. Aseptic processing. Rakesh K. Singh. 4. UHT and aseptic processing of milk and milk products. Nivedita Datta and Hilton C. Deeth. 5. Microwave and radiofrequency heating. Gaurav Tewari. 6. Novel thermal processing technologies. Antonio Vicente. 7. Sous vide and cook-chill processing of foods: concept development and microbiological safety. Vijay K. Juneja and Oscar P. Snyder. 8. Radio frequency heating: commercial developments. Gaurav Tewari. 9. Active packaging: a non-thermal process. Jung H. Han and John D. Floros. 10. The ozonation concept: advantages of ozone treatment and commercial developments. John S. Novak and James T.C. Yuan. 11. Electronic Pasteurization. Suresh D. Pillai and Leslie A. Braby. 12. High pressure processing of foods. Gaurav Tewari. 13. Pulsed electric field technology: effect on milk and fruit juices. Hilton C. Deeth, Nivedita Datta, Alexander I. V. Ross, Xuan T. Dam. Index
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