Ultraviolet light in food technology : principles and applications

• Main Author: Koutchma, Tatiana N., (Author)
• Format: eBook
• Language: English
• Published: Boca Raton, FL : CRC Press, Taylor & Francis Group, [2019]
• Series: Contemporary food engineering.
• Subjects: Radiation preservation of food.; Ultraviolet radiation.; elektronické knihy; electronic books
• ISBN: 9780429244414; 042924441X; 9781000650440; 1000650448; 9781000649987; 1000649989; 9781000650211; 1000650219; 9781138081420
• Physical Description: 1 online resource
• Access: Plný text je dostupný pouze z IP adres počítačů Univerzity Tomáše Bati ve Zlíně nebo vzdáleným přístupem pro zaměstnance a studenty

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.