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9780128014899 English 012801489X 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. 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, Explores cold plasma technology solutions for the development of new methods and applications for the food industry, Nonthermal Plasma for Food Processing 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 the area of non-thermal food technology, this reference will lay the groundwork of plasma physics, chemistry, technology and their biological applications. Food scientists and food engineers interested in understanding the theory and application of non-thermal plasma for food will find this book valuable as 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 bio-materials. Examines the topic of cold plasma technology for food applications Demonstrates state of the art developments in plasma technology and the potential solutions to improve food safety and quality Presents a solid introduction to readers to topics of plasma physics and chemistry required to understand biological applications for foods, Nonthermal Plasma for Food Processing: 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 bio-materials. 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 to readers to topics of plasma physics and chemistry required to understand biological applications for foods Serves as a roadmap to future developments for food scientists, food engineers, and biologists, chemists, and physicists working in this emerging field
9780128014899 English 012801489X 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. 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, Explores cold plasma technology solutions for the development of new methods and applications for the food industry, Nonthermal Plasma for Food Processing 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 the area of non-thermal food technology, this reference will lay the groundwork of plasma physics, chemistry, technology and their biological applications. Food scientists and food engineers interested in understanding the theory and application of non-thermal plasma for food will find this book valuable as 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 bio-materials. Examines the topic of cold plasma technology for food applications Demonstrates state of the art developments in plasma technology and the potential solutions to improve food safety and quality Presents a solid introduction to readers to topics of plasma physics and chemistry required to understand biological applications for foods, Nonthermal Plasma for Food Processing: 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 bio-materials. 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 to readers to topics of plasma physics and chemistry required to understand biological applications for foods Serves as a roadmap to future developments for food scientists, food engineers, and biologists, chemists, and physicists working in this emerging field