Nonthermal Processing Technologies for Food (eBook)

Editors: Howard Q Zhang, PhD serves as Research Leader, FoodSafety Intervention Technologies, USDA ARS Eastern RegionalResearch Center, Wyndmoor, PA. Gustavo V Barbosa-Cánovas,PhD is Professor of Food Engineering and Director of the Centerfor Nonthermal Processing of Food in the Department of BiologicalSystems Engineering, Washington State University, Pullman, WA. VM Balasubramaniam, PhD is Assistant Professor of Food SafetyEngineering in the Department of Food Science, Ohio StateUniversity, Columbus, OH. Associate Editors: C Patrick Dunne, PhD is Senior Chemistand Senior Advisor, Nutritional Biochemistry and AdvancedProcessing for the DoD Combat Feeding Project of the U.S. ArmyNatick Soldier Center and Biological Chemical Command, Natick, MA.Daniel F Farkas, PhD is Professor Emeritus in the Departmentof Food Science and Technology, Oregon State University, CorvallisOR. James T.C. Yuan, PhD is Group Manager, Food Safety &Technology at American Air Liquide, Countryside, IL.

"The book would be a good text for an advanced food processing course. It should be in the library of any food processing company considering the use of any new processing technology. It is also recommended for those beginning or involved in research on advanced food processing technologies." (Inform, 1 September 2011)