In-pack processed goods : improving quality /

Recent developments have enabled the production of in-pack processed foods with improved sensory quality as well as new types of heat-preserved products packaged in innovative containers. This book reviews these advances in packaging formats and processing technologies and their application to produ...

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Detalles Bibliográficos
Clasificación:Libro Electrónico
Otros Autores: Richardson, Philip
Formato: Electrónico eBook
Idioma:Inglés
Publicado: Cambridge, England : Woodhead Publishing Limited, 2008.
Colección:Woodhead Publishing in food science, technology, and nutrition.
Temas:
Food > Packaging.
Processed foods.
Food > Effect of heat on.
Food > Packaging > Technological innovations.
Food > Preservation.
Food industry and trade.
Aliments > Conditionnement.
Aliments transform�es.
Aliments > Effets de la chaleur sur.
Aliments > Conditionnement > Innovations.
Aliments > Conservation.
TECHNOLOGY & ENGINEERING > Food Science.
Acceso en línea:Texto completo
Tabla de Contenidos:
  • Part I. Advances in packaging formats for in-pack processed foods
  • part II. Advances in processing technology
  • part III. Safety of in-pack processed foods
  • part IV. Improving the quality of particular inpack processed products.

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