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Minimal processing technologies in the food industry /
Annotation
| Call Number: | Libro Electrónico |
|---|---|
| Other Authors: | , |
| Format: | Electronic eBook |
| Language: | Inglés |
| Published: |
Boca Raton, Fla. : Cambridge, England :
CRC Press ; Woodhead Pub.,
2002.
|
| Series: | Woodhead Publishing in food science and technology.
|
| Subjects: | |
| Online Access: | Texto completo |
Table of Contents:
- 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.