Minimal processing technologies in the food industry

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Bibliographic Details
Other Authors Ohlsson, Thomas, Bengtsson, Nils
Format Electronic eBook
LanguageEnglish
Published Boca Raton, Fla. : Cambridge, England : CRC Press ; Woodhead Pub., 2002.
SeriesWoodhead Publishing in food science and technology.
Subjects
Food industry and trade.
elektronické knihy
electronic books
Online AccessFull text
ISBN1591244315
9781591244318
1855736799
9781855736795
1855735474
9781855735477
0849314542
9780849314544
Physical Description1 online resource (xiii, 288 pages) : illustrations

Cover

Table of 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.

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