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Cold Plasma in Food and Agriculture
Fundamentals and Applications
- 1st Edition - July 15, 2016
- Editors: NN Misra, Oliver Schlüter, PJ Cullen
- Language: English
- Paperback ISBN:9 7 8 - 0 - 1 2 - 8 0 1 3 6 5 - 6
- eBook ISBN:9 7 8 - 0 - 1 2 - 8 0 1 4 8 9 - 9
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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Request a sales quoteCold 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.
- Examines the topic of cold plasma technology for food applications
- Demonstrates state-of-the-art developments in plasma technology and potential solutions to improve food safety and quality
- Presents a solid introduction for readers on the topics of plasma physics and chemistry that are required to understand biological applications for foods
- Serves as a roadmap for future developments for food scientists, food engineers, and biologists, chemists, and physicists working in this emerging field
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
- No. of pages: 380
- Language: English
- Edition: 1
- Published: July 15, 2016
- Imprint: Academic Press
- Paperback ISBN: 9780128013656
- eBook ISBN: 9780128014899
NM
NN Misra
OS
Oliver Schlüter
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