Minimal Processing Technologies in the Food Industry

✍ Scribed by Thomas Ohlsson

Year: 2002
Tongue: English
Leaves: 305
Edition: 1
Category: Library

No coin nor oath required. For personal study only.

✦ Synopsis

Consumers increasingly demand foods that retain their natural flavor, color, and texture and contain fewer additives such as preservatives. In response to those needs, one of the most important recent developments in the food industry has been the development of minimal processing technologies designed to limit the impact of processing on nutritional and sensory quality and to preserve food without the use of synthetic additives. This important collection reviews the range of minimal processing techniques, their advantages and disadvantages, and their use in food production.

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