Considering advances in the traditional food processing area and how they are being applied to the minimal processing of foods, this text includes extensive discussion of food quality and the assurance of safety by optimizing food processes. It covers technologies such as high-pressure processing, Ohmic heating of foods, modified atmosphere packaging and aseptic processing. Packaging systems for minimally processed foods and consumer acceptance of minimal foods are discussed, and results from current research studies in the US, Europe, South America and Japan are provided.
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