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Minimal processing technologies in the food industry.

Author(s) : OHLSSON T., BENGTSSON N.

Type of monograph: Book

Summary

This book, part of the "Woodhead Publishing in Food Science and Technology" series, reviews the range of minimal processing techniques, their advantages and disadvantages, and their use in food production. Case studies on minimal processing in practice (for fresh produce and processed foods), looking first at fresh produce and then at processed foods, as well as a final chapter on the future of minimal processing are also presented. Extract from the table of contents: minimal processing of foods with thermal methods (minimal processing by thermal conduction, convection and radiation; sous-vide processing); minimal processing of foods with non-thermal methods; modified atmosphere packaging; active and intelligent packaging (ethylene absorbers; temperature-sensitive films; temperature control packaging; time-temperature indicators; freshness and doneness indicators); natural food preservatives; the hurdle concept; safety criteria for minimally processed foods (fresh fruit and vegetables; shelf-life evaluation; current European legislative requirements; microbiological risk assessment; minimal processing in practice: fresh fruits and vegetables; seafood; minimal processing in the future: integration across the supply chain.

Details

  • Original title: Minimal processing technologies in the food industry.
  • Record ID : 2005-2350
  • Languages: English
  • Subject: Regulation
  • Publication: Woodhead publishing - United kingdom/United kingdom/United states/United states
  • Publication date: 2002
  • ISBN: 1855735474
  • Source: Source: 304 p. (16 x 24); fig.; tabl.; ref.; index; GBP 120/USD 215.
  • Document available for consultation in the library of the IIR headquarters only.

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