Minimal Processing Technologies in the Food Industries
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.
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Chapter 3 Minimal processing of foods with nonthermal methods
Chapter 4 Modified atmosphere packaging
Chapter 5 Active and intelligent packaging
Chapter 6 Natural food preservatives
Chapter 7 The hurdle concept
Այլ խմբագրություններ - View all
active packaging Ahvenainen antimicrobial antimicrobial activity antioxidants applications ascorbic acid bacteria bacteriocins botulinum carbon carvacrol cell chemical citric Clostridium botulinum colour combination commercial compounds consumer containing effect electric field enzymes essential oils ethanol example film fish flavour food packaging food preservation food processing food products Food Sci Food Science fresh fruits and vegetables fungi gels heat treatment high pressure hurdle technology Hurme hygiene inactivation increased indicators industry inhibit irradiation Journal of Food lactoferrin lipid Listeria monocytogenes lysozyme meat mechanisms membrane methods microbial growth microbiological microorganisms microwave minimally processed foods modified atmosphere modified atmosphere packaging natural antioxidants nisin non-thermal Ohlsson ohmic heating oxidation oxygen packaging materials pasteurisation pathogens peeling PEF treatment permeability polymer potatoes potential proteins pulsed reaction refrigerated respiration risk safety scavengers sensory quality shelf-life smart packaging spices spoilage spores sterilisation storage temperature substances surface surimi techniques thermal tocopherols washing