University of Agricultural Sciences, Bangalore

Includes bibliographical references and index.

High pressure processing of foods: an overview -- High pressure processing of salads and ready meals -- Microbiological aspects of high-pressure processing -- Overview of pulsed electric field processing for food -- Pulsed electric field processing of liquid foods and beverages -- Effect of high intensity electric field pulses on solid foods -- Enzymatic inactivation by pulsed electric fields -- Food safety aspects of pulsed electric fields -- Developments in osmotic dehydration -- Athermal membrane processes for the concentration of liquid foods and natural colours -- High intensity pulsed light technology -- Non-thermal processing by radio frequency electric fields -- Application of ultrasound -- Irradiation of foods -- New chemical and biochemical hurdles -- Recent developments in microwave heating -- Radio-frequency processing -- Ohmic heating -- Combined microwave vacuum-drying -- New hybrid drying technologies -- Monitoring thermal processes by NMR technology -- Vacuum cooling of foods -- Ultrasonic assistance of food freezing -- High-pressure freezing -- Controlling the freezing process with antifreeze proteins -- Minimal fresh processing of vegetables, fruits and juices -- Minimal processing of ready meals -- Modified atmosphere packaging for minimally processed foods.