{"product_id":"nonthermal-food-processing-safety-and-preservation-hardback-9781394185863","title":"Nonthermal Food Processing, Safety, and Preservation (Hardback) 9781394185863","description":"\u003cfont face=\"Georgia\"\u003e\r\n\u003cp\u003e\u003cfont size=\"6\"\u003eNonthermal Food Processing, Safety, and Preservation\u003c\/font\u003e\u003cbr\u003e\r\n\r\n\r\n\r\n\r\n\r\n\u003c\/p\u003e\n\u003cp\u003e\u003cfont size=\"4\"\u003eAnand Prakash (Edited by), Prakash (Author), Arindam Kuila (Edited by)\u003c\/font\u003e\u003c\/p\u003e\r\n\r\n\u003cp\u003e\u003cfont size=\"3\"\u003e9781394185863, Wiley\u003c\/font\u003e\u003c\/p\u003e\r\n\r\n\u003cp\u003e\u003cfont size=\"3\"\u003eHardback, published 2 May 2024\u003c\/font\u003e\u003c\/p\u003e\r\n\r\n\u003cp\u003e\u003cfont size=\"3\"\u003e544 pages\u003cbr\u003e25.4 x 17.8 x 3.2 cm, 1.247 kg\u003c\/font\u003e\u003c\/p\u003e\r\n\r\n\r\n\r\n\r\n\r\n\u003cp align=\"justify\"\u003e\u003cstrong\u003e\u003cfont size=\"3\"\u003e\u003cb\u003eNONTHERMAL FOOD PROCESSING SAFETY AND PRESERVATION\u003c\/b\u003e \u003cp\u003e\u003cb\u003eThis book is essential for learning how biological processes are translated into commercial products and services under food biotechnology and will significantly broaden users’ scope, capabilities, and application of bioprocess engineering, food processes, biochemical engineering, nanotechnology, biotechnology, and microbiology.\u003c\/b\u003e \u003c\/p\u003e\n\u003cp\u003eFood engineering involves a variety of processes and technologies that deal with the construction, design, operations, and associated engineering principles to produce valuable edible goods and byproducts. There is a dearth of published cutting-edge high-quality original studies in the engineering and science of all types of processing technologies, from the beginning of the food supply chain to the consumer’s dinner table. This book seeks to address multidisciplinary experimental and theoretical discoveries that have the potential to improve process efficiency, improve product quality, and extend the shelf-life of fresh and processed food and associated industries. This book is for the students and researchers who are interested in learning how biological processes are translated into commercial products and services with food biotechnology.\u003c\/p\u003e\u003c\/font\u003e\u003c\/strong\u003e\u003c\/p\u003e\r\n\r\n\u003cp\u003e\u003cfont size=\"3\"\u003e\u003cp\u003ePreface xxi\u003c\/p\u003e \u003cp\u003e\u003cb\u003e1 Selected Physical Properties of Processed Food Products and Biological Materials 1\u003c\/b\u003e\u003cbr\u003e\u003ci\u003ePoornima Pandey, Riya Maheswari and Pooja Kumari\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e1.1 Introduction 1\u003c\/p\u003e \u003cp\u003e1.2 Physical Properties 3\u003c\/p\u003e \u003cp\u003e1.3 Physical Analysis Methods in the Food Industry 10\u003c\/p\u003e \u003cp\u003e1.4 Conclusion 19\u003c\/p\u003e \u003cp\u003e\u003cb\u003e2 Mathematical Modeling and Simulation--Computer-Aided Food Engineering 23\u003c\/b\u003e\u003cbr\u003e\u003ci\u003eShrinidhi Vasant, Chetna Trehan, Khushboo Sharma and Anukriti Saran\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e2.1 Introduction 23\u003c\/p\u003e \u003cp\u003e2.2 The Necessity of Modeling and Simulation in Computer-Aided Food Engineering 24\u003c\/p\u003e \u003cp\u003e2.3 Different Types of Mathematical Modeling Applied in the Food Industry 25\u003c\/p\u003e \u003cp\u003e2.4 The Call for Modeling Frameworks in the Food Industry 27\u003c\/p\u003e \u003cp\u003e2.5 Case Studies in Modeling 28\u003c\/p\u003e \u003cp\u003e2.6 Simulators and Their Synergy with Food Industry Models 30\u003c\/p\u003e \u003cp\u003e2.7 Relevant Simulators Used in Food Packaging 32\u003c\/p\u003e \u003cp\u003e2.8 Challenges Faced by Present-Day Models 35\u003c\/p\u003e \u003cp\u003e2.9 Summary 35\u003c\/p\u003e \u003cp\u003e\u003cb\u003e3 Dietary Diversification and Biofortification: An Attempt at Strengthening Food Security 39\u003c\/b\u003e\u003cbr\u003e\u003ci\u003eShreya, Prerna Gupta and Anukriti Saran\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e3.1 Introduction 39\u003c\/p\u003e \u003cp\u003e3.2 Dietary Diversification 40\u003c\/p\u003e \u003cp\u003e3.3 Supplementation 42\u003c\/p\u003e \u003cp\u003e3.4 Food Fortification 44\u003c\/p\u003e \u003cp\u003e3.5 Biofortification 47\u003c\/p\u003e \u003cp\u003e3.6 Inference 51\u003c\/p\u003e \u003cp\u003e\u003cb\u003e4 Emerging Sensors, Sensing Technology in the Food and Beverage Industry 53\u003c\/b\u003e\u003cbr\u003e\u003ci\u003eTanya Kapoor and Kavitha R.\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e4.1 Introduction 53\u003c\/p\u003e \u003cp\u003e4.2 Sensing Technologies in Food Analysis: Overcoming Challenges for Swift and Reliable Quality Assessment 55\u003c\/p\u003e \u003cp\u003e4.3 Sensors 55\u003c\/p\u003e \u003cp\u003e4.4 Applications 62\u003c\/p\u003e \u003cp\u003e4.5 Summary 63\u003c\/p\u003e \u003cp\u003e\u003cb\u003e5 Modern Luminescent Technologies Embraced in Food Science and Engineering 71\u003c\/b\u003e\u003cbr\u003e\u003ci\u003eSunita Adak and Moumita Bishai\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e5.1 Introduction 71\u003c\/p\u003e \u003cp\u003e5.2 Basic Principle of Luminescence 72\u003c\/p\u003e \u003cp\u003e5.3 Conclusion 89\u003c\/p\u003e \u003cp\u003e\u003cb\u003e6 Combining Different Thermal and Nonthermal Processing by Hurdle Technology 97\u003c\/b\u003e\u003cbr\u003e\u003ci\u003ePoornima Pandey and Niyati Pal\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e6.1 Introduction 97\u003c\/p\u003e \u003cp\u003e6.2 Combinations of Different Thermal and Nonthermal Processing by Hurdle Technology 100\u003c\/p\u003e \u003cp\u003e6.3 Conclusion 111\u003c\/p\u003e \u003cp\u003e\u003cb\u003e7 Ultrasonication, Pulsed Electric Fields, and High Hydrostatic Pressure: Most Discussed Nonthermal Technologies 115\u003c\/b\u003e\u003cbr\u003e\u003ci\u003eShally Pandit\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e7.1 Introduction 115\u003c\/p\u003e \u003cp\u003e7.2 High Hydrostatic Pressure 116\u003c\/p\u003e \u003cp\u003e7.3 Ultrasonication 120\u003c\/p\u003e \u003cp\u003e7.4 Pulsed Electric Field 124\u003c\/p\u003e \u003cp\u003e7.5 Conclusion 128\u003c\/p\u003e \u003cp\u003e\u003cb\u003e8 Dietary Diversification, Supplementation, Biofortification, and Food Fortification 133\u003c\/b\u003e\u003cbr\u003e\u003ci\u003eShreya, Nikita Bhati and Arun Kumar Sharma\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e8.1 Introduction 133\u003c\/p\u003e \u003cp\u003e8.2 Changing Patterns of Diet (Dietary Diversification) 135\u003c\/p\u003e \u003cp\u003e8.3 Dietary Diversification and Functional Outcomes 135\u003c\/p\u003e \u003cp\u003e8.4 Food Collaborations to Improve the Bioavailability of Micronutrients 136\u003c\/p\u003e \u003cp\u003e8.5 Malnutrition Tendencies 137\u003c\/p\u003e \u003cp\u003e8.6 Need for Nutritional Supplements 138\u003c\/p\u003e \u003cp\u003e8.7 A Balanced Diet and Dietary Supplements 138\u003c\/p\u003e \u003cp\u003e8.8 Formulating Supplements 139\u003c\/p\u003e \u003cp\u003e8.9 Categorization of Supplements 140\u003c\/p\u003e \u003cp\u003e8.10 Malnutrition and Its Impact 141\u003c\/p\u003e \u003cp\u003e8.11 Biofortification 141\u003c\/p\u003e \u003cp\u003e8.12 Mineral Trace Element Biofortification for the Human Diet 142\u003c\/p\u003e \u003cp\u003e8.13 Recent Status of Biofortified Crops 144\u003c\/p\u003e \u003cp\u003e8.14 Food Fortification 145\u003c\/p\u003e \u003cp\u003e8.15 The Efficiency of Food Fortification as a Public Health Intervention 146\u003c\/p\u003e \u003cp\u003e8.16 Consumer Awareness and Communications 146\u003c\/p\u003e \u003cp\u003e8.17 Conclusion 146\u003c\/p\u003e \u003cp\u003e\u003cb\u003e9 Role of Nanotechnology in Food Processing 153\u003c\/b\u003e\u003cbr\u003e\u003ci\u003eDepak Kumar, Ankita Kumari, Priyanka Sati, Sudesh Kumar and Ajay Singh Verma\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e9.1 Introduction 153\u003c\/p\u003e \u003cp\u003e9.2 Role of Nanotechnology in Food Science 154\u003c\/p\u003e \u003cp\u003e9.3 Nonthermal Methods of Preparing Food Ultrasonication 155\u003c\/p\u003e \u003cp\u003e9.4 Various Technologies in Nanopackaging 161\u003c\/p\u003e \u003cp\u003e9.5 Food Packaging Containing Nanomaterials 162\u003c\/p\u003e \u003cp\u003e9.6 Safety Issues in Food Nanotechnology 164\u003c\/p\u003e \u003cp\u003e9.7 Nanoparticles in Food Packaging: Toxicological Aspects 164\u003c\/p\u003e \u003cp\u003e9.8 Conclusion 165\u003c\/p\u003e \u003cp\u003e\u003cb\u003e10 Effect of High-Pressure Processing on the Functionality of Food Starches--A Review 171\u003c\/b\u003e\u003cbr\u003e\u003ci\u003eSudhakar V., Arun Joshy V., Abivarshini M. A., Meganaharshini M. and Leena Sharan V.\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e10.1 Introduction 172\u003c\/p\u003e \u003cp\u003e10.2 Starch and Its Modification 173\u003c\/p\u003e \u003cp\u003e10.3 High-Pressure Processing 173\u003c\/p\u003e \u003cp\u003e10.4 Application of HPP in Enhancing Resistant Starch Content 179\u003c\/p\u003e \u003cp\u003e\u003cb\u003e11 Separation, Extraction, and Concentration Processes in the Food and Beverage Processing 183\u003c\/b\u003e\u003cbr\u003e\u003ci\u003eBhawna Kharayat, Sampada Arora and Priyanka Singh\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e11.1 Introduction 183\u003c\/p\u003e \u003cp\u003e11.2 Processing Techniques for Beverages 184\u003c\/p\u003e \u003cp\u003e11.3 Extraction Methods for Liquid Food Samples 192\u003c\/p\u003e \u003cp\u003e11.4 Conclusion 199\u003c\/p\u003e \u003cp\u003e\u003cb\u003e12 Novel Thermal and Nonthermal Processing of Dairy Products: A Multidisciplinary Approach 205\u003c\/b\u003e\u003cbr\u003e\u003ci\u003eNamita Ashish Singh, Nitish Rai, Jaya and Shakshi\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e12.1 Introduction 205\u003c\/p\u003e \u003cp\u003e12.2 Novel Processing Techniques 206\u003c\/p\u003e \u003cp\u003e12.3 Hybrid Technology 214\u003c\/p\u003e \u003cp\u003e12.4 Conclusion and Future Prospective 217\u003c\/p\u003e \u003cp\u003e\u003cb\u003e13 Modern Evolution in Drying, Dehydration, and Freeze-Drying of Food and Biomanufacturing 225\u003c\/b\u003e\u003cbr\u003e\u003ci\u003eTarun Kumar, Holiga Vineeth, Prashansa Sharma and Vivek Dave\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e13.1 Introduction 225\u003c\/p\u003e \u003cp\u003e13.2 Mechanism of Drying Process 226\u003c\/p\u003e \u003cp\u003e13.3 Three States of Water 228\u003c\/p\u003e \u003cp\u003e13.4 Drying Processes are Categorized into Three Methods 229\u003c\/p\u003e \u003cp\u003e13.5 Different Drying Methods Used in Food Drying 230\u003c\/p\u003e \u003cp\u003e13.6 Fundamental Principle of Freeze-Drying 233\u003c\/p\u003e \u003cp\u003e13.7 Types of Freeze-Drying Process 239\u003c\/p\u003e \u003cp\u003e13.8 Another Combined Freeze-Drying 241\u003c\/p\u003e \u003cp\u003e13.9 Freeze-Drying Method for Biomanufacturing 249\u003c\/p\u003e \u003cp\u003e13.10 Quality Attributes and Their Classification 250\u003c\/p\u003e \u003cp\u003e13.11 Conclusion and Future Prospectus 252\u003c\/p\u003e \u003cp\u003e\u003cb\u003e14 Biorefinery Processes and Physicochemical Techniques for the Preservation of Food and Beverages 259\u003c\/b\u003e\u003cbr\u003e\u003ci\u003eLuiza Helena da Silva Martins, Johnatt Allan Rocha de Oliveira, Jonilson de Melo e Silva, Ali Hassan Khalid, Carissa Michelle Goltara Bichara, Fagner Sousa de Aguiar and Andrea Komesu\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e14.1 Introduction 259\u003c\/p\u003e \u003cp\u003e14.2 Bioeconomy: An Overview 260\u003c\/p\u003e \u003cp\u003e14.3 Food Waste Biorefinery 262\u003c\/p\u003e \u003cp\u003e14.4 Fermentation Processes Used in a Biorefinery 264\u003c\/p\u003e \u003cp\u003e14.5 Obtaining Enzymes from Food Waste for Application in Food 267\u003c\/p\u003e \u003cp\u003e14.6 Importance of Preserving Food and Beverages in a Post-COVID-19 Pandemic Context 270\u003c\/p\u003e \u003cp\u003e14.7 Conclusion 272\u003c\/p\u003e \u003cp\u003e\u003cb\u003e15 Fish Catch: Processing and Preservation 277\u003c\/b\u003e\u003cbr\u003e\u003ci\u003eVarsha Gupta, Saya Tyagi and Rashmi Tripathi\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e15.1 Introduction 278\u003c\/p\u003e \u003cp\u003e\u003cb\u003e16 Genetic Engineering and Designed Promising Preservative in Food Products 299\u003c\/b\u003e\u003cbr\u003e\u003ci\u003eDivya Kumari, Priya Chaudhary and Pracheta Janmeda\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e16.1 Introduction 299\u003c\/p\u003e \u003cp\u003e16.2 Designed Promising Food Preservatives in Food Products 301\u003c\/p\u003e \u003cp\u003e16.3 Antimicrobial and Antioxidant Preservatives 307\u003c\/p\u003e \u003cp\u003e16.4 Nanotechnology-Based Products 309\u003c\/p\u003e \u003cp\u003e16.5 Role of AMPs in the Food Systems 312\u003c\/p\u003e \u003cp\u003e16.6 Bacteriophages as Safer and Natural Antimicrobial Agents 317\u003c\/p\u003e \u003cp\u003e16.7 Essential Oils: Natural Antibacterial Agents 317\u003c\/p\u003e \u003cp\u003e16.8 Bioprotection Technique: Boon for Food Processing Methods 318\u003c\/p\u003e \u003cp\u003e16.9 Role of Metabolites in Food Preservation 319\u003c\/p\u003e \u003cp\u003e16.10 Biopolymers as a Safer Alternative to Artificial Ones 320\u003c\/p\u003e \u003cp\u003e\u003cb\u003e17 Microbially Synthesized Food: A Novel Way to High-Quality Food Products in an Environment-Friendly Manner 325\u003c\/b\u003e\u003cbr\u003e\u003ci\u003ePriya Chaudhary, Divya Kumari, Veena Sharma and Pracheta Janmeda\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e17.1 Introduction 326\u003c\/p\u003e \u003cp\u003e17.2 Microorganism Classification 328\u003c\/p\u003e \u003cp\u003e17.3 Status of Microorganism Use as Food 328\u003c\/p\u003e \u003cp\u003e17.4 Nutritional Value, Functional Properties, and Safety Aspects of Edible Microbial Biomass 329\u003c\/p\u003e \u003cp\u003e17.5 Different Food Products 334\u003c\/p\u003e \u003cp\u003e17.6 Fermentation (Biological Process): Food Preserving and Processing Method 341\u003c\/p\u003e \u003cp\u003e17.7 Conclusion 348\u003c\/p\u003e \u003cp\u003e17.8 Future Perspectives 348\u003c\/p\u003e \u003cp\u003e\u003cb\u003e18 Sustainable Metabolic Engineering and Epigenetic Modulation: A New Biotechnological Approach for Developing Functional Foods 353\u003c\/b\u003e\u003cbr\u003e\u003ci\u003eSatyajit Saurabh, Shilpi Kiran, Kumar Pranay, Rekha Kumari and Nitesh Kumar\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e18.1 Introduction 354\u003c\/p\u003e \u003cp\u003e18.2 Functional Foods 354\u003c\/p\u003e \u003cp\u003e18.3 Omics for Nutrient Research 358\u003c\/p\u003e \u003cp\u003e18.4 Metabolic Engineering 361\u003c\/p\u003e \u003cp\u003e18.5 Epigenetic Modulation 364\u003c\/p\u003e \u003cp\u003e\u003cb\u003e19 Effects of Ripening Status on Polyphenolic Composition, Antioxidant Activity, and Nutritional Quality of Unexplored High-Value Wild Edible Fruit Himalayan Bayberry (Myrica esculenta) from the Indian Himalayan Region 375\u003c\/b\u003e\u003cbr\u003e\u003ci\u003eAnjali Barola, Amit Bahukhandi, Naresh Chandra Kabdwal and Tanya Kapoor\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e19.1 Background 376\u003c\/p\u003e \u003cp\u003e19.2 Methods 377\u003c\/p\u003e \u003cp\u003e19.3 Polyphenolics Analysis 379\u003c\/p\u003e \u003cp\u003e19.4 Nutritional Analysis 380\u003c\/p\u003e \u003cp\u003e19.5 Results 383\u003c\/p\u003e \u003cp\u003e19.6 Discussion 385\u003c\/p\u003e \u003cp\u003e19.7 Conclusions 387\u003c\/p\u003e \u003cp\u003e\u003cb\u003e20 The Extraction of Valuable Phenolic Compounds from Food By-Products Using Neoteric Solvents 391\u003c\/b\u003e\u003cbr\u003e\u003ci\u003eNidhi Varshney, Pracheta Janmeda, Priya Chaudhary, Divya Jain and Devendra Singh\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e20.1 Introduction 391\u003c\/p\u003e \u003cp\u003e20.2 Solvents 394\u003c\/p\u003e \u003cp\u003e20.3 Bioactive Compounds from By-Products of Food Industries 396\u003c\/p\u003e \u003cp\u003e20.4 Phenolic Compounds and Their Applications 396\u003c\/p\u003e \u003cp\u003e20.5 Traditional Phenolic Component Extraction from Agricultural Food Waste and By-Products 397\u003c\/p\u003e \u003cp\u003e20.6 Extraction Using Neoteric Solvents in Food By-Products 403\u003c\/p\u003e \u003cp\u003e20.7 Comparison Among Types of Solvents 409\u003c\/p\u003e \u003cp\u003e20.8 Conclusion 410\u003c\/p\u003e \u003cp\u003e\u003cb\u003e21 Traditional and Modern Biotechnology in Food and Food Additives 423\u003c\/b\u003e\u003cbr\u003e\u003ci\u003eNarendra Kumar Sharma and Bharti\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e21.1 Introduction 423\u003c\/p\u003e \u003cp\u003e21.2 Traditional Biotechnology in Food 425\u003c\/p\u003e \u003cp\u003e21.3 Modern Biotechnology in Food 437\u003c\/p\u003e \u003cp\u003e21.4 Conclusion 446\u003c\/p\u003e \u003cp\u003e\u003cb\u003e22 Molecular Approaches for Improving Nutritional Quality in Crops 449\u003c\/b\u003e\u003cbr\u003e\u003ci\u003eNidhi Gandhi and Amar Pal Singh\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e22.1 Introduction 449\u003c\/p\u003e \u003cp\u003e22.2 Evaluation of Germplasm for Desired Phytochemical and Micronutrient Content 451\u003c\/p\u003e \u003cp\u003e22.3 Digging Into the Genome: Linking the Metabolic Traits with Genes 456\u003c\/p\u003e \u003cp\u003e22.4 Genetic Engineering Approach 458\u003c\/p\u003e \u003cp\u003e22.5 Conclusions 468\u003c\/p\u003e \u003cp\u003e22.6 Acknowledgements 468\u003c\/p\u003e \u003cp\u003e\u003cb\u003e23 Role of Bioinformatics Tools in the Food Processing Industry 479\u003c\/b\u003e\u003cbr\u003e\u003ci\u003eEkta Tyagi, Anjali Sachan and Prema Kumari\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e23.1 Introduction 479\u003c\/p\u003e \u003cp\u003e23.2 Bioinformatics’ Importance for Food 483\u003c\/p\u003e \u003cp\u003e23.3 Bioinformatics An Important Area in the Food Industry 484\u003c\/p\u003e \u003cp\u003e23.4 Bioinformatics Technology Applied for Food Processing 485\u003c\/p\u003e \u003cp\u003e23.5 Bioinformatics Tools Used in the Food Processing Industry 492\u003c\/p\u003e \u003cp\u003e23.6 Databases in Food Sciences 497\u003c\/p\u003e \u003cp\u003e23.7 There Are Several Databases in Food Sciences That Focus Specifically on Food Safety, Such as the Following: 497\u003c\/p\u003e \u003cp\u003e23.8 Several Databases in Food Sciences That Are Commonly Used by Researchers and Industry Professionals 499\u003c\/p\u003e \u003cp\u003eComposition Database 500\u003c\/p\u003e \u003cp\u003eConclusion 500\u003c\/p\u003e \u003cp\u003eReferences 500\u003c\/p\u003e \u003cp\u003eIndex 509\u003c\/p\u003e\u003c\/font\u003e\u003c\/p\u003e\r\n\r\n\u003cp\u003e\u003cfont size=\"3\"\u003eSubject Areas: Business \u0026amp; management [\u003ca title=\"See our other books on Business \u0026amp; management\" href=\"https:\/\/freshlyprintedbooks.co.uk\/search?q=%22Business%20\u0026amp;%20management%20%5BKJ%5D%22\"\u003eKJ\u003c\/a\u003e]\u003c\/font\u003e\u003c\/p\u003e\r\n\r\n\r\n\u003c\/font\u003e","brand":"Wiley-Scrivener","offers":[{"title":"Brand New","offer_id":52433192845592,"sku":"9781394185863","price":173.78,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0730\/2037\/5320\/files\/9781394185863.jpg?v=1784851305","url":"https:\/\/freshlyprintedbooks.co.uk\/products\/nonthermal-food-processing-safety-and-preservation-hardback-9781394185863","provider":"Freshly Printed Books","version":"1.0","type":"link"}