Minimal Processing Technologies in the Food Industries (eBook, PDF)

Redaktion: Ohlsson, T.; Bengtsson, N.

• Format: PDF

Produktbeschreibung

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

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Produktdetails

• Verlag: Elsevier Science & Techn.
• Seitenzahl: 304
• Erscheinungstermin: 26. Juli 2002
• Englisch
• ISBN-13: 9781855736795
• Artikelnr.: 40694448