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Index page for: Minimal Processing Technologies in the Food Industry

Table of Contents IntroductionMINIMAL PROCESSING OF FOODS WITH THERMAL METHODST. Ohlsson, Swedish Institute for Food and Biotechnology (SIK), and N. Bengtsson, Consult, SwedenIntroduction: Thermal Methods and Minimal ProcessingMinimal Processing by Thermal Conduction, Convection and RadiationHeat Processing in the PackageAseptic and Semi-aseptic ProcessingSous-vide ProcessingInfrared HeatingElectric Volume Heating Methods for FoodsElectric Resistance/Ohmic HeatingHigh Frequency (HF) or Radio Frequency (RF) HeatingMicrowave HeatingInductive Electrical HeatingImprovements in Conventional Thermal ProcessingDiscussionReferences MINIMAL PROCESSING OF FOODS WITH NON-THERMAL METHODST. Ohlsson, Swedish Institute for Food and Biotechnology (SIK), and N. Bengtsson, Consult, SwedenIntroductionIonising RadiationHigh Pressure (HP) ProcessingMethods Based on Pulsed Discharge of a High Energy CapacitorPulsed White LightUltraviolet LightLaser LightPulsed Electric Field (PEF) or High Electric Field Pulses (HELP)Oscillating Magnetic Fields (OMF)Other Non-thermal Antimicrobial TreatmentsUltrasoundPulse Power SystemAir Ion BombardmentPlasma Sterilisation at Atmospheric PressureDiscussionReferences and Further ReadingMODIFIED ATMOSPHERE PACKAGING (MAP)M. Sivertsik, J. T. Rosnes and H. Bergslien, Institute of Fish Processing and Preservation Technology (NORCONSERV), NorwayIntroductionMAP PrinciplesMAP GasesGas MixturesPackaging and PackagesMAP of Non-respiring FoodsMAP of Respiring FoodsThe Safety of MAP Food ProductsThe Future of MAPReferences ACTIVE AND SMART PACKAGINGE. Hurme and R. Ahvenainen, VTT Biotechnology, Finland, and T. Nielsen, Swedish Institute for Food and Biotechnology (SIK)IntroductionDefinitionsActive Packaging TechniquesOxygen AbsorbersCarbon Dioxide Absorbers and EmittersEthylene AbsorbersMoisture/Water AbsorbersEthanol EmittersActive Packaging MaterialsOxygen Absorbing Packaging MaterialsPackaging Materials with AntioxidantsEnzymatic Packaging MaterialsAntimicrobial Agents in Packaging MaterialsFlavour Scalping MaterialsTemperature-Sensitive FilmsTemperature Control PackagingSmart Packaging TechniquesTime-Temperature IndicatorsOxygen and Carbon Dioxide IndicatorsFreshness and Doneness IndicatorsConsumer and Legislative IssuesFuture TrendsReferences NATURAL FOOD PRESERVATIVESA. Meyer, P. Nielsen and K. Suhr, Technical University of Denmark, and F. Holm, FoodGroup DenmarkIntroductionAntimicrobial AgentsAntimicrobial Proteins and PeptidesPlant-Derived Antimicrobial AgentsActivity of Natural AntimicrobialsNatural Food Preservatives: Mechanisms of ActionApplications in Food ProductsNatural Antioxidants in Food SystemsActivity Mechanisms of Natural AntioxidantsCommercial Natural Antioxidants: Sources and SuppliersNatural Compounds with Dual Functionality as Preservatives and AntioxidantsConclusion and Future TrendsReferencesTHE HURDLE CONCEPTR. Ahvenainen, H. Alakomi, I. Helander, E. Skytta and T. Sipilainen-Malm, VTT Biotechnology, FinlandIntroductionThe Behaviour of MicroorganismsThe Range and Application of HurdlesThe Use of Hurdle Technology in Food ProcessingHurdle Technology in Practice: Some ExamplesThe Development of New Hurdles: Some ExamplesThe Future of Hurdle TechnologyReferences SAFETY CRITERIA FOR MINIMALLY PROCESSED FOODSP. Zeuthen, formerly Technical University of DenmarkIntroductionSafety Problems with Minimally-Processed FoodsFresh Fruit and VegetablesShelf-life EvaluationCurrent Legislative Requirements: The EUMicrobiological Risk AssessmentFuture DevelopmentsReferences and Further ReadingAcknowledgementMINIMAL PROCESSING IN PRACTICE: FRESH FRUIT AND VEGETABLESE. Laurila and R. Ahvenainen, VTT Biotechnology, FinlandIntroductionQuality Changes in Minimally Processed Fruit and VegetablesImproving QualityRaw MaterialsPeeling, Cutting and ShreddingCleaning, Washing and DryingBrowning InhibitionPackagingStorage ConditionsProcessing Guidelines for Particular VegetablesFuture TrendsReferences MINIMAL PROCESSING IN PRACTICE: SEAFOODM. Gudmundsson and H. Hafsteinson, Technological Institute of Iceland (MATRA)IntroductionHigh Pressure (HP) Processing of Seafood: IntroductionImpact on Microbial GrowthImpact on QualityEffects on Enzymatic ActivityEffects on Texture and MicrostructureEffects on Lipid OxidationEffects on Appearance and ColourFuture TrendsThe Use of High Electric Field PulsesImpact on Microbial GrowthEffects on Protein and Enzymatic ActivityEffects on Texture and MicrostructureFuture TrendsReferences and Further ReadingMINIMAL PROCESSING IN THE FUTURE: INTEGRATION ACROSS THE SUPPLY CHAINR. Ahvenainen, VTT Biotechnology, FinlandIntroductionKey Issues in an Integrated ApproachRaw MaterialsMild and Optimised ProcessesReduction of the Number of Processing StagesPackage OptimisationSustainable ProductionExamples of Food Products Manufactured Using an Integrated ApproachFuture TrendsQuality AspectsThe Safety of Novel Processing TechnologiesHealth AspectsLogisticsLegislative AspectsTrade Marks/BrandsReferences