Chemistry of Thermal and Non-Thermal Food Processing Technologies

Chemistry of Thermal and Non-Thermal Food Processing Technologies by Brijesh K Tiwari and Mysore Lokesh Bhavya is an essential, contemporary guide for food scientists, technologists, and industry professionals seeking a clear, chemistry-focused understanding of modern food processing.

Start with a compelling overview of how heat and innovative non-thermal methods reshape food safety, nutrition, flavour and texture, this book combines rigorous science with practical relevance. It explains the chemical mechanisms behind thermal pasteurisation and sterilisation alongside cutting-edge non-thermal approaches such as high-pressure processing, pulsed electric fields, cold plasma, and UV treatments — all presented with accessible explanations of reaction kinetics, nutrient retention, and microbial inactivation pathways.

Practical insights and real-world examples make complex chemistry actionable: case studies demonstrate how process choices affect shelf life, sensory quality and regulatory compliance. Analytical techniques, modeling strategies and troubleshooting tips equip lab technicians, R&D teams and postgraduate students to design safer, more nutritious Books.

For professionals in India, Europe, North America and beyond, this book offers regionally relevant discussion of standards and scalability, making it a valuable resource for multinational food companies and local processors alike. Clear diagrams, concise summaries and up-to-date references support both quick consultation and deep study.

If you work in food technology, quality assurance, or academic research and want to master the chemical foundations of both traditional and novel processing methods, this authoritative volume belongs on your shelf. Enhance your expertise and drive innovation in food safety and quality — order your copy today and bring science-backed processing solutions to your projects.

Note: eBooks do not include supplementary materials such as CDs, access codes, etc.