- 305 pages
- English
- PDF
- Available on iOS & Android
eBook - PDF
Minimal Processing Technologies in the Food Industries
About this book
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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Information
Table of contents
- Front Cover
- Minimal Processing Technologies in the Food Industry
- Copyright Page
- Table of Contents
- List of contributors
- Foreword
- Chapter 1. Introduction
- Chapter 2. Minimal processing of foods with thermal methods
- Chapter 3. Minimal processing of foods with non-thermal methods
- Chapter 4. Modified atmosphere packaging
- Chapter 5. Active and intelligent packaging
- Chapter 6. Natural food preservatives
- Chapter 7. The hurdle concept
- Chapter 8. Safety criteria for minimally processed foods
- Chapter 9. Minimal processing in practice: fresh fruits and vegetables
- Chapter 10. Minimal processing in practice: seafood
- Chapter 11. Minimal processing in the future: integration across the supply chain
- Index
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Yes, you can access Minimal Processing Technologies in the Food Industries by T Ohlsson,N Bengtsson in PDF and/or ePUB format, as well as other popular books in Technology & Engineering & Food Science. We have over one million books available in our catalogue for you to explore.