[share_ebook] Minimal Processing Technologies in the Food Industry - Nils Bengtsson


Author: Nils Bengtsson

Date: 2002

Pages: 288

Publisher: Crc Press

Category: Study


Posted on 2012-02-08, by 4bookholic.

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Minimal Processing Technologies in the Food Industry


Minimal Processing Technologies in the Food Industry
Nils Bengtsson | Crc Press | 2002 | 288 pages | English | PDF

Consumers increasingly demand foods that retain their natural flavor, color, and texture and contain fewer additives such as preservatives. In response to those needs, one of the most important recent developments in the food industry has been the development of minimal processing technologies designed to limit the impact of processing on nutritional and sensory quality and to preserve food without the use of synthetic additives. This important collection reviews the range of minimal processing techniques, their advantages and disadvantages, and their use in food production.


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