Minimal Processing Technologies in the Food Industries
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Minimal Processing Technologies in the Food Industries

SKU: 9781855735477

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Additional information

Full Title

Minimal Processing Technologies in the Food Industries
Author(s)

Ohlsson, T, Bengtsson, N
Edition
ISBN

9781855735477, 9781855736795
Publisher

Woodhead Publishing
Format

PDF and EPUB

Description

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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