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- W4285194803 endingPage "314" @default.
- W4285194803 startingPage "251" @default.
- W4285194803 abstract "Minimal processing methods can inactivate microorganisms and enzymes without significant heating or the use of chemical preservatives. This can extend the shelf life of foods while largely retaining their nutritional qualities and sensory characteristics. This chapter describes the theories of inactivation of microbial cells and the equipment used for 12 methods of minimal processing that are used commercially (high hydrostatic pressure, ionising radiation, ozone, pulsed electric fields, pulsed light and ultraviolet light, ultrasound) or are under development (dense-phase carbon dioxide, electric arc discharges and cold plasma, oscillating magnetic fields and pulsed X-rays). For each, the chapter describes the theory behind the operation, the equipment and processing conditions, and the effects of processing on microorganisms, enzymes and the nutritional and sensory qualities of foods." @default.
- W4285194803 created "2022-07-14" @default.
- W4285194803 creator A5069673786 @default.
- W4285194803 date "2022-01-01" @default.
- W4285194803 modified "2023-09-27" @default.
- W4285194803 title "Minimal processing methods" @default.
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