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Minimal Processing Technologies in the Food Industries
1st Edition - July 26, 2002
Editors: T Ohlsson, N Bengtsson
Language: English
Hardback ISBN:9781855735477
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eBook ISBN:9781855736795
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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.…Read more
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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
Food scientists, technologists, and processors
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.
No. of pages: 304
Language: English
Edition: 1
Published: July 26, 2002
Imprint: Woodhead Publishing
Hardback ISBN: 9781855735477
eBook ISBN: 9781855736795
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.
Affiliations and expertise
formerly SIK
NB
N Bengtsson
Professor Nils Bengtsson recently retired from SIK and now works as a consultant.
Affiliations and expertise
Consultant, Sweden
Read Minimal Processing Technologies in the Food Industries on ScienceDirect