Consumers increasingly demand foods that retain their natural flavor, color, and texture and contain fewer additives such as preservatives. In response to those needs, one of the most important recent developments in the food industry has been the development of minimal processing technologies designed to limit the impact of processing on nutritional and sensory quality and to preserve food without the use of synthetic additives. This important collection reviews the range of minimal processing techniques, their advantages and disadvantages, and their use in food production.
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Inside This Book
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First Sentence:
The term 'minimal processing' has been defined in various ways, for example very broadly as 'the least possible treatment to achieve a purpose' (Manvell, 1996). Read the first page Key Phrases - Statistically Improbable Phrases (SIPs): (learn more)
active packaging methods, surface pasteurisation, active food packaging, ethanol emitters, minimal processing methods, doneness indicators, pulsed white light, smart packaging, hurdle technology, package collapse, other natural antioxidants, real food systems, spoilage mechanisms, modified atmosphere packaging, oxygen absorbers, intelligent packaging, natural antimicrobial systems, heating uniformity, high pressure processing, ethanol vapour, initial microbial load, antimicrobial enzymes, preservative factors, predictive microbiology, lactoperoxidase system Key Phrases - Capitalized Phrases (CAPs): (learn more)
Food Sci, New York, Journal of Food Protection, Food Technology, Blackie Academic, Applied Microbiology, International Journal of Food Microbiology, Marcel Dekker, Agric Food Chem, Facultative Inhibited, Elsevier Science, Ltd Japan, Chemical Interactions, Codex Alimentarius, John Libbey, Annual Meeting, Commission of the European Communities, Drink Review, Journal of Applied Bacteriology, The Royal Society of Chemistry, Woodhead Publishing, Academic Press, Chipping Campden, Elsevier Applied Science, International Conference New!
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Front Cover | Table of Contents | First Pages | Index | Back Cover | Surprise Me!
The term 'minimal processing' has been defined in various ways, for example very broadly as 'the least possible treatment to achieve a purpose' (Manvell, 1996). Read the first page Key Phrases - Statistically Improbable Phrases (SIPs): (learn more)
active packaging methods, surface pasteurisation, active food packaging, ethanol emitters, minimal processing methods, doneness indicators, pulsed white light, smart packaging, hurdle technology, package collapse, other natural antioxidants, real food systems, spoilage mechanisms, modified atmosphere packaging, oxygen absorbers, intelligent packaging, natural antimicrobial systems, heating uniformity, high pressure processing, ethanol vapour, initial microbial load, antimicrobial enzymes, preservative factors, predictive microbiology, lactoperoxidase system Key Phrases - Capitalized Phrases (CAPs): (learn more)
Food Sci, New York, Journal of Food Protection, Food Technology, Blackie Academic, Applied Microbiology, International Journal of Food Microbiology, Marcel Dekker, Agric Food Chem, Facultative Inhibited, Elsevier Science, Ltd Japan, Chemical Interactions, Codex Alimentarius, John Libbey, Annual Meeting, Commission of the European Communities, Drink Review, Journal of Applied Bacteriology, The Royal Society of Chemistry, Woodhead Publishing, Academic Press, Chipping Campden, Elsevier Applied Science, International Conference New!
Books on Related Topics | Concordance | Text Stats Browse Sample Pages:
Front Cover | Table of Contents | First Pages | Index | Back Cover | Surprise Me!
Citations (learn more)
This book cites 70
books:
See all 70 books this book cites
5
books
cite this book:
- Gould: Food preser- vation (Food Safety Series) by Gould on 8 pages
- Modified Atmosphere Packaging of Food (Ellis Horwood Series in Food Science and Technology) by B. Ooraikul on 5 pages
- Active Food Packaging by M.L. Rooney on 5 pages
- Antioxidants in Food: Practical Applications (Woodhead Publishing Series in Food Science, Technology and Nutrition) by Jan Pokorny on 5 pages
- New Methods of Food Preservation by Grahame W. Gould on 4 pages
See all 70 books this book cites
- Novel Food Packaging Techniques by Raija Ahvenainen on page 19
- Microbiological Risk Assessment in Food Processing (Woodhead Publishing in Food Science and Technology) by Martyn Brown on page 75
- Seafood Processing: Adding Value Through Quick Freezing, Retortable Packaging and Cook-Chilling (Food Science and Technology) by Vazhiyil Venugopal on page 163
- Food Preservation Techniques (Woodhead Publishing Series in Food Science, Technology and Nutrition) by Peter Zeuthen on page 66
- Fruit Manufacturing: Scientific Basis, Engineering Properties, and Deteriorative Reactions of Technological Importance (Food Engineering Series) by Jorge E. Lozano on page 72
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