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Technologies de 4e gamme dans l'industrie alimentaire.

Minimal processing technologies in the food industry.

Auteurs : OHLSSON T., BENGTSSON N.

Type de monographie : Ouvrage

Résumé

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.

Détails

  • Titre original : Minimal processing technologies in the food industry.
  • Identifiant de la fiche : 2005-2350
  • Langues : Anglais
  • Sujet : Réglementation
  • Édition : Woodhead publishing - États-unis/États-unis/Royaume-uni/Royaume-uni
  • Date d'édition : 2002
  • ISBN : 1855735474
  • Source : Source : 304 p. (16 x 24); fig.; tabl.; ref.; index; GBP 120/USD 215.
  • Document disponible en consultation à la bibliothèque du siège de l'IIF uniquement.

Indexation