Share

IIR document

New complementary technologies for extending shelf life of chilled seafood products.

Author(s) : BORDERIAS A. J.

Summary

The need for high quality and long shelf life has prompted food researchers to explore new approaches to food processing. New preservation techniques, thermal or non thermal, were thus investigated as a complement to refrigeration, in order to obtain better quality and guarantee safety. Technologies to be discussed in this presentation include some more conventional ones like irradiation, modified atmosphere and packaging and other newer ones, such as sous-vide cooking, high pressure, ohmic heating and pulse electric fields.

Available documents

Format PDF

Pages: 1996-2

This document is to be digitised and will be available within 10 working days

  • Public price

    20 €

  • Member price*

    Free

* Best rate depending on membership category (see the detailed benefits of individual and corporate memberships).

Details

  • Original title: New complementary technologies for extending shelf life of chilled seafood products.
  • Record ID : 1997-0977
  • Languages: English
  • Source: Refrigeration and Aquaculture.
  • Publication date: 1996/03/20
  • Document available for consultation in the library of the IIR headquarters only.

Links


See other articles from the proceedings (55)
See the conference proceedings

Indexing