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The technological innovation in the minimally processed foods.

[In Italian. / En italien.]

Author(s) : SENESI E.

Type of article: Article

Summary

The theoretical basis and the marketing possibilities of "minimally processed foods" are discussed. The relationships between some processing parameters, particularly the temperature and the quality of these products, are examined. Moreover, the necessity of a strict respect of the chill chain that should be supported by a clean chain, based on the installation of a clean room in the processing plants is shown.

Details

  • Original title: [In Italian. / En italien.]
  • Record ID : 1994-2435
  • Languages: Italian
  • Source: Rev. Ferment. Ind. aliment. - vol. 32 - n. 321
  • Publication date: 1993/12
  • Document available for consultation in the library of the IIR headquarters only.

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