Innovations in Food Processing presents a comprehensive review of new technologies to preserve foods, especially those based on nonthermal techniques. It covers a wide range of methods, including high pressure, pulsed electric fields and hurdle technologies. Other chapters include information about the trends in emerging technologies over the past 40 years, and predictive models to describe microbial growth. Expert contributors present thorough research results and critical reviews of each covered technology. CONDITION – USED: Books sold are in GOOD or better condition. Good Condition: Minimal damage to the cover, dust jacket may not be included, minimal wear to binding, most of the pages undamaged(e.g., minimal creases or tears), highlighting / underlining acceptable on books as long as the text is readable and markings are not excessive, no missing pages. May be a former library book, with usual treatments(e.g., mylar covers, call stickers, stamps, card pockets, barcodes, or remainder marks). Extra components, such as CDs, DVDs, figurines, or access codes are not included. ISBN: 9781566767828 ISBN10: 1566767822 Contributors: Gould, Grahame W.,