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Cold Plasma in Food and Agriculture: Fundamentals and Applications is an essential reference offering a broad perspective on a new, exciting, and growing field for the food indu… Read more
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Immediately download your ebook while waiting for your print delivery. No promo code needed.
Cold Plasma in Food and Agriculture: Fundamentals and Applications is an essential reference offering a broad perspective on a new, exciting, and growing field for the food industry. Written for researchers, industry personnel, and students interested in nonthermal food technology, this reference will lay the groundwork of plasma physics, chemistry, and technology, and their biological applications.
Food scientists and food engineers interested in understanding the theory and application of nonthermal plasma for food will find this book valuable because it provides a roadmap for future developments in this emerging field. This reference is also useful for biologists, chemists, and physicists who wish to understand the fundamentals of plasma physics, chemistry, and technology and their biological interactions through applying novel plasma sources to food and other sensitive biomaterials.
Primary Market: food science researchers, engineers in industry
Secondary Market: researchers in food processing, food technology, food chemists, and physicists, R and D, A and G, industry
1. Cold Plasma in Food and Agriculture
2. Physics of Cold Plasma
3. Chemistry of Cold Plasma
4. Cold Plasma Sources
5. Diagnostics of Cold Plasma
6. Antimicrobial Mechanisms of Cold Plasma
7. Cold Plasma Interactions with Liquid and Solid Food Matrices
8. Plasma Agriculture
9. Cold Plasma for Food Safety
10. Quality of Cold Plasma Treated Plant Foods
11. Quality of Cold Plasma Treated Foods of Animal Origin
12. Plasma Applications in Food Packaging
13. Cold Plasma for Effluent and Waste Treatment
14. Future of Cold Plasma in Food Processing
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His research work focuses on emerging technologies in primary food production (fruits, vegetables, milk, meat, edible insects) and fresh food processing (high pressure, plasma etc.), optimisation and innovation of processing steps along the food chain of perishables, including quality and safety monitoring (fluorescence image analysis, flow cytometry, MALDI-TOF MS, etc.).
PC