Minimal Processing Technologies in the Food Industries

Գրքի շապիկի երեսը
T Ohlsson, N Bengtsson
Elsevier, 26 հլս, 2002 թ. - 304 էջ
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.
  • Reviews the range of minimal processing techniques, their advantages and disadvantages and their use in food production
  • Discusses the range of thermal technologies, such as infrared heating, ohmic heating, and dielectric methods, including the use of microwaves
  • Presents alternatives to thermal processing, ranging from irradiation to high pressure processing and the use of pulsed electric fields
 

Ընտրյալ էջեր

Բովանդակություն

Chapter 1 Introduction
1
Chapter 2 Minimal processing of foods with thermal methods
4
Chapter 3 Minimal processing of foods with nonthermal methods
34
Chapter 4 Modified atmosphere packaging
61
Chapter 5 Active and intelligent packaging
87
Chapter 6 Natural food preservatives
124
Chapter 7 The hurdle concept
175
Chapter 8 Safety criteria for minimally processed foods
196
fresh fruits and vegetables
219
seafood
245
integration across the supply chain
267
Index
282
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Այլ խմբագրություններ - View all

Minimal Processing Technologies in the Food Industries
T Ohlsson,N Bengtsson
Դիտել հնարավոր չէ - 2002
Minimal Processing Technologies in the Food Industry
Thomas Ohlsson,Nils Bengtsson
Դիտել հնարավոր չէ - 2002

Common terms and phrases

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

Հեղինակի մասին (2002)

Professor Thomas Ohlsson works within the internationally-renowned Swedish Institute for Food and Biotechnology (SIK) and is a well-known authority on minimal processing techniques.

Professor Nils Bengtsson recently retired from SIK and now works as a consultant.

Բիբլիոգրաֆիական տվյալներ

ՎերնագիրMinimal Processing Technologies in the Food Industries
Woodhead Publishing Series in Food Science, Technology and Nutrition
EditorsT Ohlsson, N Bengtsson
ՀրատարակիչElsevier, 2002
ISBN1855736799, 9781855736795
Length304 էջ
  
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