Agriculture

Minimal Processing Technologies in the Food Industry by Thomas Ohlsson

By Thomas Ohlsson

Shoppers more and more call for meals that maintain their typical taste, colour, and texture and include fewer ingredients comparable to preservatives. based on these wishes, some of the most very important fresh advancements within the nutrition has been the advance of minimum processing applied sciences designed to restrict the effect of processing on dietary and sensory caliber and to maintain meals with no using artificial ingredients. this significant assortment experiences the variety of minimum processing recommendations, their merits and drawbacks, and their use in nutrients construction.

Show description

Read or Download Minimal Processing Technologies in the Food Industry PDF

Best agriculture books

Trace Elements in Soils and Plants

Hint components in Soils and crops, 3rd version offers a superb details base in regards to the biogeochemistry of hint parts in soil-plant platforms. the recent version of this bestselling reference has been revised to incorporate the main updated info and maintains to target the importance of anthropogenic elements in altering the hint point prestige in soils and crops.

Improving the Safety and Quality of Milk. Milk Production and Processing

Shoppers call for caliber milk with a cheap shelf-life, a demand that may be met extra effectively by way of the milk via use of stronger tactics and applied sciences. making certain the construction of secure milk additionally continues to be of paramount value. enhancing the security and caliber of milk presents a complete and well timed connection with most sensible perform and study advances in those components.

Biological control programmes in Canada 2001-2012

This quantity (71 chapters), the 5th in a sequence documenting organic keep an eye on programmes in Canada, provides new details on particular insect, weed or plant ailments, a few of that are updates of on-going experiences on old organic keep an eye on tasks whereas different chapters record on organic keep an eye on efforts for brand spanking new rising invasive alien species.

Additional resources for Minimal Processing Technologies in the Food Industry

Example text

Validation of ohmic heating for quality enhancement of food products. Food Technology 50, 253–61. H. K. 1987. Microwave heating of food. Lebensmittel-Wissenschaft und Technologie 20, 101–10. J. J. 2000. Continuous Flow Thermal Processing of Foods. Aspen Publications, Gaithesbury, MD. Minimal processing of foods with thermal methods 31 1994. Decontamination of poultry skin by sonication. Food Technology 48, 72–3. C. 1996. Foundation of Electroheat: A Unified Approach. Wiley, Chichester. C. J. 1983.

Bulletin of APV Processed Food Sector. UIE 1996. Electricity in the food and drinks industry. P. 10. VAROQUAUX, P. 1993. Recent developments in the processing of fruit and vegetables in France. The European Food and Drink Review, Autumn, 33–4, 37. WEI-RENN-LIEN and WEN-RONG-FU. 1997. Small fish dehydration by far infrared REGIER, M. Minimal processing of foods with thermal methods 33 heating. Food Science Taiwan 24 3, 348–56 [in Chinese]. 2000. Using capacitive (radio frequency) dielectric heating in food processing and preservation: a review.

1991. Microwave processing in the food industry. European Food and Drink Review 7, 9–11. OHLSSON, T. 1992. R & D in aseptic particulate processing technology. In A. ) Food Technology International Europe. Sterling, London, pp. 49–53. OHLSSON, T. 1993. In-flow microwave heating of pumpable foods. Paper presented at International Congress on Food and Engineering, Chiba, Japan, 23–27 May. OHLSSON, T. 1994a. Minimal processing – preservation methods of the future: an overview. Trends in Food Science and Technology 5 11, 341–4.

Download PDF sample

Rated 4.75 of 5 – based on 46 votes