Minimal Processing Technologies in the Food Industries
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Produkt beskrivelse
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
Detaljer
- ISBN13 9781855736795
- Sider 304
- Udgivet 2002
- Forlag Woodhead Publishing
- Format Elektronisk medie
- Sprog Engelsk