Emerging Technologies for Food Processing

Emerging Technologies for Food Processing, 1st Edition

Emerging Technologies for Food Processing, 1st Edition,Da-Wen Sun,ISBN9780126767575


Academic Press

9780126767575 New edition



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Key Features

* Each chapter is written by international experts presenting thorough research results and critical reviews
* Includes a comprehensive list of recently published literature
* Covers topics such as high pressure, pulsed electric fields, recent developments in microwave heating, and vacuum cooling


Emerging Technologies for Food Processing presents a comprehensive review of innovations in food processing, stresses topics vital to the food industry today, and pinpoints the trends in future research and development. This volume contains 27 chapters and is divided into six parts covering topics such as the latest advances in non-thermal processing, alternative technologies and strategies for thermal processing, the latest developments in food refrigeration, and current topics in minimal processing of vegetables, fruits, juices and cook-chill ready meals and modified atmosphere packaging for minimally processed foods.


Food engineers and technologists; undergraduate and postgraduate students/researchers in food science

Da-Wen Sun

Dr. Da-Wen Sun is internationally recognized for his leadership in food engineering research and education and a highly respected journal editor. He is known for his achievements in the improvement of alternative technologies and strategies for thermal processing and recent developments in microwave technology, dehydration technology, nuclear magnetic resonance technology, and the latest developments in food refrigeration. He has written more than 250 peer-reviewed journal articles, 250 conference papers, and four books.

Affiliations and Expertise

Professor of Food Engineering, National University of Ireland, Dublin (University College Dublin), Agriculture & Food Science Centre

View additional works by Da-Wen Sun

Emerging Technologies for Food Processing, 1st Edition

High Pressure Processing
Pulsed Electric Fields Processing
Other Non-thermal Processing Techniques
Alternative Thermal Processing
Innovations in Food Refrigeration
Minimal Processing

Quotes and reviews

"Overall, this high-quality book is a valuable reference resource for researchers as well as postgraduate students involved in food processing R&D. This book can also be used as a supplementary textbook for professional development courses in food technologies...the editor has done an excellent job of defining the content and seeking recognized experts to provide authoritative critical reviews of currently important topics. Each chapter contains a comprehensive list of recent literature that should be a valuable resource for those seeking further information on specific topics. The publisher deserves to be complemented on the production of a very high-quality book."

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