Introduction to non-thermal food pasteurization processes. Part 1 Case studies in HPP and PEF processing of food: Commercial HPP of ham at Esteban Espuna
HHP processing of fruit juices and smoothies
PEF systems for commercial food and juice processing
The environmental impact of PEF treatment and HPP. Part 2 Case studies in other novel food processing techniques: Industrial applications of high power ultrasonics
The potential of novel IR food processing technologies
Validation and commercialization of dense phase carbon dioxide processing for orange juice
Progress and issues with the commercialization of cool plasma
Commercial applications of ozone in food processing
Novel technologies for the decontamination of fruits and vegetables. Part 3 Case studies in food preservation using antimicrobials, novel packaging and storage techniques: Use of natamycin on baked goods
Commercial application of oxygen depleted atmospheres for food preservation
Commercialization of TTIs for foods
Development of a nanocomposite meal bag for individual military rations. Part 4 Innovations in advanced food processing techniques and predictive microbial models: case studies: Commercial developments in in-container retort technology
Industrial microwave heating of food: principles and three case studies of commercialization
Irradiation of fresh fruit and vegetables
Consumer acceptance and marketing of irradiated meat
Comparing the effectiveness of thermal and non-thermal food preservation processes
A case study in military ration foods: the Quasi-chemical model and a novel accelerated three-year challenge test.