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Minimal processing-preservation methods of the future: An overview
SIK – Institutet för livsmedelsforskning.
1994 (English)In: Trends in Food Science & Technology, ISSN 0924-2244, E-ISSN 1879-3053, Vol. 5, no 11, 341-344 p.Article in journal (Refereed)
Abstract [en]

Minimal-processing technologies are modern techniques that provide sufficient shelf life to foods to allow their distribution, while also meeting the demands of the consumers for convenience and fresh-like quality. Minimal-processing technologies can be applied at various stages of the food distribution chain, in storage, in processing and/or in packaging. Examples of methods will be reviewed, including modified-atmosphere packaging, high-pressure treatment, sous-vide cooking and active packaging. © 1994.

Place, publisher, year, edition, pages
1994. Vol. 5, no 11, 341-344 p.
Keyword [en]
Food Engineering
Keyword [sv]
Livsmedelsteknik
National Category
Food Science
Identifiers
URN: urn:nbn:se:ri:diva-9425DOI: 10.1016/0924-2244(94)90210-0OAI: oai:DiVA.org:ri-9425DiVA: diva2:967300
Available from: 2016-09-08 Created: 2016-09-08Bibliographically approved

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