Advances in Thermal and Non Thermal Food Preservation Edited by Gaurav Tewari and Vijay K. Juneja

Table of Contents
1 Basic Food Microbiology
Sadhana Ravishankar and Nicole Maks
Part One: Thermal Food Preservation
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 Radio-Frequency Heating
Gaurav Tewari
6 Novel Thermal Processing Technologies
Antonio Vicente and Inˆes Alexandra Castro
7 Radio-Frequency Heating: Commercial Developments
Gaurav Tewari
8 Sous Vide and Cook-Chill Processing of Foods: Concept Development and Microbiological Safety
Vijay K. Juneja and Oscar P. Snyder
Part Two: Non-Thermal Food Preservation
9 Active Packaging: A Nonthermal 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, 195
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, and Xuan T. Dam