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TitleMinimal processing technologies in the food industry / edited by Thomas Ohlsson and Nils Bengtsson
Imprint Boca Raton, FL : CRC Press ; Cambridge, Engand : Woodhead Pub., 2002
Descript xiii, 288 p. : ill. ; 25 cm

CONTENT

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


Food industry and trade

LOCATIONCALL#STATUS
Science LibraryTP370 M665o 2002CHECK SHELVES

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