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Minimally Processed Foods: Overview
2014Over the past decades, consumers want fresh like foods with their natural nutritive values and sensory attributes, such as flavor, odor, texture and taste (Huxley et al. 2004). Fresh fruits and vegetables are the good examples of convenient foods. This growing consumers’ demandof minimally processed foods with no or lesser synthetic additives pose ...
Vasudha Bansal +2 more
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Do Evolutionary Processes Minimize Expected Losses?
Journal of Theoretical Biology, 2000Evolution by variation and natural selection is often viewed as an optimization process that favors those organisms which are best adapted to their environment. This leaves open the issue of how to measure adaptation and what criterion is implied for optimization.
D B, Fogel, H G, Beyer
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2010
The growing demand for safer food of ever higher quality has led to the investigation of a range of techniques which may together be labelled as minimum processing technologies. The principles of some of these techniques are outlined in this chapter. A number of the methods employ dielectrical heating either by applying an electrical current directly ...
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The growing demand for safer food of ever higher quality has led to the investigation of a range of techniques which may together be labelled as minimum processing technologies. The principles of some of these techniques are outlined in this chapter. A number of the methods employ dielectrical heating either by applying an electrical current directly ...
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Microbial stress response in minimal processing
International Journal of Food Microbiology, 1999"Bacteria have evolved adaptive networks to face the challenges of changing environments and to survive under conditions of stress. Therefore, the efficiencies of inactivation and preservation methods need to be assessed, especially with regard to the enormous potential of food pathogens to adapt to a wide variety of stress conditions.
Abee, T., Wouters, J.A.
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Innovative packaging for minimally processed fruits
Packaging Technology and Science, 2006AbstractNovel nanocomposite films for use in the packaging of foods ready for consumption and based on isotactic polypropylene (iPP) filled with innovative calcium carbonate nanoparticles, as well as having spherical and elongated shape and covered with appropriate coating agent able to better interact with the iPP matrix, were prepared and ...
Avella M +6 more
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Waste minimization by process modification
Waste Management, 1993Abstract A simulation of the Sohio process for the production of acrylonitrile from the catalytic ammoxidation of propylene has been performed, using published kinetic and thermodynamic data to illustrate the concepts of pollution prevention by process modification.
J.R. Hopper +3 more
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Waste Minimization In Semiconductor Processing
MRS Proceedings, 1994AbstractThe US semiconductor industry uses 5–7 thousand pounds of arsine annually. Fifty to eighty percent of the arsine used becomes a waste product, which requires abatement. Traditional methods of abatement are reviewed with an emphasis on dry chemical scrubbing. A variety of dry chemical scrubbing materials were evaluated for arsine capacity, using
Steven J. Hardwick, Joanne C. Mailloux
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Software Replica of Minimal Living Processes
Origins of Life and Evolution of Biospheres, 2010There is a long tradition of software simulations in theoretical biology to complement pure analytical mathematics which are often limited to reproduce and understand the self-organization phenomena resulting from the non-linear and spatially grounded interactions of the huge number of diverse biological objects.
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Minimally processing of potato
2019The aim of this communication is to provide an overview of potato minimally processing, starting with the basic definition of minimal processing, product relevance, description of the minimally processed potato (MPP) manufacturing, its storage conditions as well as the some difficulties and possible solutions for overcoming them. The nowadays lifestyle
Dite Hunjek, Draženka +2 more
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2003
A long-standing goal of food technology has been to extend the shelf life of fresh products. Most food products classified as "fresh" are in reality minimally processed. Because of busy lifestyles, increasing purchasing power, and health-conscious consumers demand foods that are convenient to prepare yet maintain a fresh-like quality while ...
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A long-standing goal of food technology has been to extend the shelf life of fresh products. Most food products classified as "fresh" are in reality minimally processed. Because of busy lifestyles, increasing purchasing power, and health-conscious consumers demand foods that are convenient to prepare yet maintain a fresh-like quality while ...
openaire