Minimal processing technologies in the food industry
- 其他作者: Ohlsson, Thomas. , Bengtsson, Nils.
- 出版: Boca Raton, Fla. :Cambridge, England : CRC Press ;Woodhead Pub. 2002.
- 稽核項: 1 online resource (xiii, 288 pages) :illustrations.
- 叢書名: Woodhead Publishing in food science and technology
- 標題: TECHNOLOGY & ENGINEERING , Industria y comercio. , TECHNOLOGY & ENGINEERING Food Science. , Food Science. , Food industry and trade. , E-book2 [online only] CRC. , Alimentos Industria y comercio. , Alimentos , Electronic books. , E-book [online only] Knovel.
- ISBN: 0849314542 , 9780849314544
- 試查全文@TNUA:
- 附註: Includes bibliographical references and index. Preliminaries; Contents; Foreword; 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; Index.
- 摘要: Annotation
- 電子資源: https://dbs.tnua.edu.tw/login?url=https://search.ebscohost.com/login.aspx?direct=true&scope=site&db=nlebk&AN=101373
- 系統號: 005298872
- 資料類型: 電子書
- 讀者標籤: 需登入
- 引用網址: 複製連結
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.
來源: Google Book
來源: Google Book
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