Minimal processing technologies in the food industry
Title:
Minimal processing technologies in the food industry
Author:
Ohlsson, Thomas.
ISBN:
9781591244318
9781855736795
9781855735477
9780849314544
Publication Information:
Boca Raton, Fla. : CRC Press ; Cambridge, England : Woodhead Pub., 2002.
Physical Description:
1 online resource (xiii, 288 pages) : illustrations.
Series:
Woodhead Publishing in food science and technology
Woodhead Publishing in food science and technology.
Contents:
Preliminaries; Contents; Foreword; 1 Introduction; 2 Minimal processing of foods with thermal methods; 3 Minimal processing of foods with non thermal methods; 4 Modified atmosphere packaging; 5 Active and intelligent packaging; 6 Natural food preservatives; 7 The hurdle concept; 8 Safety criteria for minimally processed foods; 9 Minimal processing in practice fresh fruits and vegetables; 10 Minimal processing in practice seafood; 11 Minimal processing in the future integration across the supply chain; Index.
Abstract:
Annotation CONTENTS 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.
Local Note:
eBooks on EBSCOhost