Ultraviolet Light in Food Technology: Principles and Applications (Contemporary Food Engineering)
Product Description
Ultraviolet Light in Food Technology: Principles and Applications (Contemporary Food Engineering)
UV light is one of a number of emerging non-thermal food processing technologies that can be used in a broad range of applications producing food products with longer shelf-life, more safe, and with higher nutritional quality. The new edition of Ultraviolet Light in Food Technology: Principles and Applications will present recent understanding of the fundamentals of UV light along with new applied knowledge that has accumulated during the 7 years since the first edition published in 2009. The new edition of the book will have 11 chapters including 2 new chapters--on chemical destruction with UV light and food plant safety―along with 6 chapters greatly expanded and updated.
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