Minimal Processing Technologies in the Food Industries
T Ohlsson (Redaktør) ; N Bengtsson (Redaktør)
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. Les mer
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Innbundet
Innbundet
Vår pris:
3156,-
(Innbundet)
Fri frakt!
Leveringstid:
Ikke i salg
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.
- FAKTA
-
Utgitt:
2002
Forlag: Elsevier Science & Technology
Innbinding: Innbundet
Språk: Engelsk
Sider: 304
ISBN: 9781855735477
- KATEGORIER:
- SERIE:
- VURDERING
-
Gi vurdering
Les vurderinger
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.
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. Professor Nils Bengtsson recently retired from SIK and now works
as a consultant.