Saltar al contenido principal
Elsevier

Minimal Processing Technologies in the Food Industries

  • 1 Edición - 26 de julio de 2002
  • Última edición
  • Editores: T Ohlsson, N Bengtsson
  • Idioma: Inglés

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.… Leer más

Descripción

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.

Puntos claves

  • 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

De interès para

Food scientists, technologists, and processors

Índice

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.

Reseñas

"…a comprehensive and authoritative reference of one of the most important areas in food processing. ...reviews the range of minimal processing techniques."—Advances in Food Sciences

"This book should be at every academic institute so that students can grasp an understanding of this exciting subject."—Food & Beverage Reporter

"…a useful resource book."—The Food Magazine

Detalles del producto

  • Edición: 1
  • Última edición
  • Publicado: 26 de julio de 2002
  • Idioma: Inglés

Sobre los editores

TO

T Ohlsson

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.
Afiliaciones y experiencia
formerly SIK

NB

N Bengtsson

Professor Nils Bengtsson recently retired from SIK and now works as a consultant.
Afiliaciones y experiencia
Consultant, Sweden

Ver libro en ScienceDirect

Lee Minimal Processing Technologies in the Food Industries en ScienceDirect