Advances in Thermal and Non-Thermal Food Preservation

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• thermal food preservation techniques (e.g., retorting, UHT and aseptic processing),
  
• minimal thermal processing (e.g., sous-vide processing), and
  
• non-thermal food preservation techniques (e.g., high pressure processing and pulsed technologies).

Editors Tewari and Juneja give special emphasis to the commercial aspects of non-conventional food preservation techniques. As the most comprehensive and contemporary resource of its kind, Advances in Thermal and Non-Thermal Food Preservation is the definitive standard in describing the inactivation of microorganisms through conventional and newer, more novel techniques.