Minimal Processing Technologies in the Food Industries book cover

Minimal Processing Technologies in the Food Industries

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.

Food scientists, technologists, and processors

Hardbound, 304 Pages

Published: July 2002

Imprint: Woodhead Publishing

ISBN: 978-1-85573-547-7


  • …a comprehensive and authoritative reference of one of the most important areas in food processing. the range of minimal processing techniques., Advances in Food Sciences
    This book should be at every academic institute so that students can grasp an understanding of this exciting subject., Food & Beverage Reporter
    …a useful resource book., The Food Magazine


  • 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.


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