Minimal Processing Technologies in the Food Industries - Couverture rigide

Couverture rigide

ISBN 10 : 1855735474 ISBN 13 : 9781855735477

Editeur : Woodhead Publishing Ltd, 2002

Synopsis

The emergence of minimal processing techniques, which have a limited impact on a foods 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.

Key Features: 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.

Contents: 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.

A propos du livre

À propos de l'auteur

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.

Détails de l'édition

• Éditeur: Woodhead Publishing Ltd
• Date d'édition: 2002
• Langue: anglais
• ISBN 10: 1855735474
• ISBN 13: 9781855735477
• Reliure: Relié
• Nombre de pages: 304
• Éditeur: Ohlsson T, Bengtsson N
• Coordonnées du fabricant: non disponible
• Personne responsable: non disponible