Minimal processing technologies in the food industries

✍ Scribed by Thomas Ohlsson

Publisher: Woodhead Publishing
Year: 2002
Tongue: English
Leaves: 301
Series: Woodhead Publishing Series in Food Science, Technology and Nutrition 72
Category: Library

No coin nor oath required. For personal study only.

✦ Synopsis

The emergence of ‘minimal’ processing techniques, which have a limited impact on a food’s nutritional and sensory properties, has been a major new development in the food industry. This book provides an authoritative review of the range of minimal techniques currently available, their applications and safety and quality issues.

✦ Table of Contents

Minimal processing of foods with thermal methods; Minimal processing of foods with non-thermal methods; Modified atmosphere packaging (MAP); Active and intelligent packaging; Natural food preservatives; Hurdle concept; Safety criteria for minimally processed foods; Minimal processing in practice: Fresh fruits and vegetables; Minimal processing in practice: Seafood; Minimal processing in the future: Integration across the supply chain.

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