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
 

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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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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.

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