Handbook of food processing : food preservation

Content: Blanching Theodoros Varzakas, Andrea Mahn, Carmen Perez, Mariela Miranda, and Herna Barrientos Thermal Processing Nikolaos G. Stoforos Canning of Fishery Products O. Mohan, C.N. Ravishankar, and T.K. Srinivasa Gopal Extrusion: Cooking Kasiviswanathan Muthukumarappan and Chinnadurai Karunanithy Dehydration: Spray Drying-Freeze Drying Athanasia M. Goula Chilling E. Dermesonlouoglou, Virginia Giannou, and Constantina Tzia Freezing Maria Giannakourou Microwave Heating Technology Benlloch-Tinoco, A. Salvador, D. Rodrigo, and N. Martinez-Navarrete Advances in Food Additives and Contaminants Theodoros Varzakas Ohmic Heating: Principles and Application in Thermal Food Processing Reza Zareifard, M. Mondor, S. Villeneuve, and S. Grabowski High-Pressure Process Design and Evaluation Eleni Gogou and Petros Taoukis High-Pressure Processing of Foods: Technology and Applications George Katsaros, Z. Alexandrakis, and Petros Taoukis Pulsed Electric Fields Gulsun Akdemir Evrendilek and Theodoros Varzakas Use of Magnetic Fields Technology in Food Processing and Preservation Daniela Bermudez-Aguirre, Oselys Rodriguez-Justo, Victor Haber-Perez, Manuel Garcia-Perez, and Gustavo V. Barbosa-Canovas Ultrasonic and UV Disinfection of Food Sivakumar Manickam and Yuh Xiu Liew Edible Coatings and Films to Preserve Quality of Fresh Fruits and Vegetables Constantina Tzia, Loucas Tasios, Theodora Spiliotaki, Charikleia Chranioti, and Virginia Giannou Food Packaging and Aseptic Packaging Spyridon E. Papadakis Modified Atmosphere Packaging of Fruits and Vegetables E. Manolopoulou and Theodoros Varzakas Biosensors in Food Technology, Safety, and Quality Control Theodoros Varzakas, Georgia-Paraskevi Nikoleli, and Dimitrios P. Nikolelis Ozone Applications in Food Processing Daniela Bermudez-Aguirre and Gustavo V. Barbosa-Canovas