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Minimal Processing Technologies in the Food Industries - 
      T Ohlsson
    
      N Bengtsson

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
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Innbundet
Legg i
Vår pris: 3156,-

(Innbundet) Fri frakt!
Leveringstid: Sendes innen 21 dager

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:
Forlag: Elsevier Science & Technology
Innbinding: Innbundet
Språk: Engelsk
Sider: 304
ISBN: 9781855735477
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SERIE:
VURDERING
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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.