Minimal processing of foods

Raija Ahvenainen (Editor), Tiina Mattila-Sandholm (Editor), Thomas Ohlsson (Editor)

Research output: Book/ReportBook (editor)

1 Citation (Scopus)

Abstract

The preservation and quality of foods have always been important to consumers. The main aim of traditional preservation methods is to ensure long shelf-life. One of the newest forms of preservation is minimal processing, including such procedures as, sous-vide cooking and high-pressure technology, the aim of which is to produce products with the attributes of convenience and fresh-like quality. Modern distribution techniques, however, demand good shelf-life of products. Clean room technology, good hygiene, mild preservation techniques such as protective cultures and suitable packaging, e.g. modified atmosphere packaging, active and smart packaging are essential in minimal processing in order to ensure quality retainment and safety. During this Symposium, international experts will present recent developments and methods in minimal processing of foods.
Original languageEnglish
Place of PublicationEspoo
PublisherVTT Technical Research Centre of Finland
Number of pages239
ISBN (Print)951-38-4093-X
Publication statusPublished - 1994
MoE publication typeC2 Edited books
EventMinimal processing of foods - Kirkkonummi, Finland
Duration: 14 Apr 199415 Apr 1994

Publication series

SeriesVTT Symposium
Number142
ISSN0357-9387

Keywords

  • food processing
  • food packaging
  • preservation

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  • Cite this

    Ahvenainen, R., Mattila-Sandholm, T., & Ohlsson, T. (Eds.) (1994). Minimal processing of foods. VTT Technical Research Centre of Finland. VTT Symposium, No. 142