TY - BOOK ID - 88202287 TI - Minimal Processing Technologies in the Food Industries. AU - Ohlsson, T. AU - Bengtsson, N. PY - 2002 SN - 1591244315 9781591244318 1855736799 9781855736795 1855735474 9781855735477 0849314542 9780849314544 9786610372492 1280372494 PB - Burlington : Elsevier Science, DB - UniCat KW - Food industry and trade. KW - Agrotechnology and Food Sciences. Food Sciences KW - Food Preservation, Packaging and Storage. KW - Engineering KW - Food Science and Technology KW - Chemical & Materials Engineering KW - Engineering & Applied Sciences KW - Chemical Engineering UR - https://www.unicat.be/uniCat?func=search&query=sysid:88202287 AB - The emergence of 'minimal' processing techniques, which have a limited impact on a food's nutritional and sensory properties, has been a major new development in the food industry. This book provides an authoritative review of the range of minimal techniques currently available, their applications and safety and quality issues.Reviews the range of minimal processing techniques, their advantages and disadvantages and their use in food productionDiscusses the range of thermal technologies, such as infrared heating, ohmic heating, and dielectric methods, including the use ER -