Minimal Processing Technologies in the Food Industries (Woodhead Publishing Series in Food Science, Technology and Nutrition) - Image 1

£91.75

Elsevier Minimal Processing Technologies in the Food Industries (Woodhead Publishing Series in Food Science, Technology and Nutrition)

Name: Minimal Processing Technologies in the Food Industries (Woodhead Publishing Series in Food Science, Technology and Nutrition)
Brand: Elsevier
Price: 91.75 GBP
Availability: InStock

Industrial Chemistry

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Description

The emergence of minimal processing techniques, which have a limited impact on a foods 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. Key Features: reviews the range of minimal processing techniques, their advantages and disadvantages and their use in food production; discusses the range of thermal technologies, such as infrared heating, ohmic heating, and dielectric methods, including the use of microwaves; presents alternatives to thermal processing, ranging from irradiation to high pressure processing and the use of pulsed electric fields. 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.

Product Specifications

Brand: Elsevier
Format: hardcover
ASIN: 1855735474
Category: Books > Subjects > Science, Nature & Maths > Engineering & Technology > Chemical > Industrial Chemistry
Domain: Amazon UK
Release Date: 31 August 2002
Listed Since: 05 February 2007

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Elsevier Minimal Processing Technologies in the Food Industries (Woodhead Publishing Series in Food Science, Technology and Nutrition)

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