Minimal processing: Fundamentals and applications

Consumer’s wants, needs and desires have driven the greatest advances and the most significant changes in food processing in the last two decades (Exhibit 118.1). Consumers are increasingly aware of the health benefits and risks associated with consumption of food. At a time when they are requiring...

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Publicado: 2005
Acceso en línea:https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_97814665_v_n_p2172_MarisAlzamora
http://hdl.handle.net/20.500.12110/paper_97814665_v_n_p2172_MarisAlzamora
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Biblioteca Digital - Facultad de Ciencias Exactas y Naturales (UBA) de Universidad de Buenos Aires
id paper:paper_97814665_v_n_p2172_MarisAlzamora
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spelling paper:paper_97814665_v_n_p2172_MarisAlzamora2023-06-08T16:37:38Z Minimal processing: Fundamentals and applications Consumer’s wants, needs and desires have driven the greatest advances and the most significant changes in food processing in the last two decades (Exhibit 118.1). Consumers are increasingly aware of the health benefits and risks associated with consumption of food. At a time when they are requiring less extreme treatments (less heat and chill damage), with lower levels of salts, fats, acids and sugars and/or the complete or the partial removal of chemically synthesized additives, there is also an increased demand for convenience foods with fresh attributes and long shelf-lives. © 2005 by Taylor & Francis Group, LLC. 2005 https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_97814665_v_n_p2172_MarisAlzamora http://hdl.handle.net/20.500.12110/paper_97814665_v_n_p2172_MarisAlzamora
institution Universidad de Buenos Aires
institution_str I-28
repository_str R-134
collection Biblioteca Digital - Facultad de Ciencias Exactas y Naturales (UBA)
description Consumer’s wants, needs and desires have driven the greatest advances and the most significant changes in food processing in the last two decades (Exhibit 118.1). Consumers are increasingly aware of the health benefits and risks associated with consumption of food. At a time when they are requiring less extreme treatments (less heat and chill damage), with lower levels of salts, fats, acids and sugars and/or the complete or the partial removal of chemically synthesized additives, there is also an increased demand for convenience foods with fresh attributes and long shelf-lives. © 2005 by Taylor & Francis Group, LLC.
title Minimal processing: Fundamentals and applications
spellingShingle Minimal processing: Fundamentals and applications
title_short Minimal processing: Fundamentals and applications
title_full Minimal processing: Fundamentals and applications
title_fullStr Minimal processing: Fundamentals and applications
title_full_unstemmed Minimal processing: Fundamentals and applications
title_sort minimal processing: fundamentals and applications
publishDate 2005
url https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_97814665_v_n_p2172_MarisAlzamora
http://hdl.handle.net/20.500.12110/paper_97814665_v_n_p2172_MarisAlzamora
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