New shelf-life technologies and safety assessments

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

Research output: Book/ReportBook (editor)

Abstract

Modern distribution techniques demand a good shelf-life of food products. On the other hand, the safety and high quality of foods have always been of fundamental importance. New processing and packaging technologies for optimization of the quality and shelf-life of foods are being developed in many research institutes and industrial companies. Non-thermal preservation methods and electrical food processing methods are gaining popularity in food industry. Due to environmental reasons, edible and active packaging techniques have obtained increased attention in assuring the shelf-life of foods. Furthermore, biological tools for preservation purposes such as antimicrobials from microbes, agriproduce or enzymes are gaining increasing interest and practical applications are in use today. When new methods are developed and taken into the use, safety assessments, such as predictive microbiology and hazard analysis, play an important role. In the Symposium, these aspects will be presented by international speakers with high level expertise of the field. The main goal is to bring together both active researchers and industrial people and to discuss the current topic and exchange information about recent development.
Original languageEnglish
Place of PublicationEspoo
PublisherVTT Technical Research Centre of Finland
Number of pages205
ISBN (Print)951-38-4099-9
Publication statusPublished - 1995
MoE publication typeC2 Edited books
EventNew shelf-life technologies and safety assessments - Helsinki, Finland
Duration: 18 May 199519 May 1995

Publication series

SeriesVTT Symposium
Number148
ISSN0357-9387

Fingerprint

Packaging
Microbiology
Food processing
Industry
Hazards
Enzymes
Processing

Keywords

  • food processing
  • food packaging
  • preservation
  • shelf-life
  • safety assessment
  • antimicrobials
  • predictive microbiology
  • hazard analysis

Cite this

Ahvenainen, R., Mattila-Sandholm, T., & Ohlsson, T. (Eds.) (1995). New shelf-life technologies and safety assessments. Espoo: VTT Technical Research Centre of Finland. VTT Symposium, No. 148
Ahvenainen, Raija (Editor) ; Mattila-Sandholm, Tiina (Editor) ; Ohlsson, Thomas (Editor). / New shelf-life technologies and safety assessments. Espoo : VTT Technical Research Centre of Finland, 1995. 205 p. (VTT Symposium; No. 148).
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Ahvenainen, R, Mattila-Sandholm, T & Ohlsson, T (eds) 1995, New shelf-life technologies and safety assessments. VTT Symposium, no. 148, VTT Technical Research Centre of Finland, Espoo.

New shelf-life technologies and safety assessments. / Ahvenainen, Raija (Editor); Mattila-Sandholm, Tiina (Editor); Ohlsson, Thomas (Editor).

Espoo : VTT Technical Research Centre of Finland, 1995. 205 p. (VTT Symposium; No. 148).

Research output: Book/ReportBook (editor)

TY - BOOK

T1 - New shelf-life technologies and safety assessments

A2 - Ahvenainen, Raija

A2 - Mattila-Sandholm, Tiina

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N2 - Modern distribution techniques demand a good shelf-life of food products. On the other hand, the safety and high quality of foods have always been of fundamental importance. New processing and packaging technologies for optimization of the quality and shelf-life of foods are being developed in many research institutes and industrial companies. Non-thermal preservation methods and electrical food processing methods are gaining popularity in food industry. Due to environmental reasons, edible and active packaging techniques have obtained increased attention in assuring the shelf-life of foods. Furthermore, biological tools for preservation purposes such as antimicrobials from microbes, agriproduce or enzymes are gaining increasing interest and practical applications are in use today. When new methods are developed and taken into the use, safety assessments, such as predictive microbiology and hazard analysis, play an important role. In the Symposium, these aspects will be presented by international speakers with high level expertise of the field. The main goal is to bring together both active researchers and industrial people and to discuss the current topic and exchange information about recent development.

AB - Modern distribution techniques demand a good shelf-life of food products. On the other hand, the safety and high quality of foods have always been of fundamental importance. New processing and packaging technologies for optimization of the quality and shelf-life of foods are being developed in many research institutes and industrial companies. Non-thermal preservation methods and electrical food processing methods are gaining popularity in food industry. Due to environmental reasons, edible and active packaging techniques have obtained increased attention in assuring the shelf-life of foods. Furthermore, biological tools for preservation purposes such as antimicrobials from microbes, agriproduce or enzymes are gaining increasing interest and practical applications are in use today. When new methods are developed and taken into the use, safety assessments, such as predictive microbiology and hazard analysis, play an important role. In the Symposium, these aspects will be presented by international speakers with high level expertise of the field. The main goal is to bring together both active researchers and industrial people and to discuss the current topic and exchange information about recent development.

KW - food processing

KW - food packaging

KW - preservation

KW - shelf-life

KW - safety assessment

KW - antimicrobials

KW - predictive microbiology

KW - hazard analysis

M3 - Book (editor)

SN - 951-38-4099-9

T3 - VTT Symposium

BT - New shelf-life technologies and safety assessments

PB - VTT Technical Research Centre of Finland

CY - Espoo

ER -

Ahvenainen R, (ed.), Mattila-Sandholm T, (ed.), Ohlsson T, (ed.). New shelf-life technologies and safety assessments. Espoo: VTT Technical Research Centre of Finland, 1995. 205 p. (VTT Symposium; No. 148).