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.
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.
- 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
Food scientists, technologists, and processors
- No. of pages:
- © Woodhead Publishing 2002
- 26th July 2002
- Woodhead Publishing
- Hardcover ISBN:
- eBook ISBN:
…a comprehensive and authoritative reference of one of the most important areas in food processing.
...reviews 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
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.