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Minimally Processed Functional Foods: Technological and Operational Pathways
Journal of Food Science, 2016Abstract This paper offers a concise review of technical and operational concepts underpinning commercialization of minimally processed functional foods (FFs), foods with fresh‐like qualities commanding premium prices. The growing number of permitted nutritional content/health claims, many of which relate to well‐being, coupled with ...
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Minimal Processing Technologies in the Food Industry
2002Minimal processing technologies in the food industry / , Minimal processing technologies in the food industry / , مرکز فناوری اطلاعات و اطلاع رسانی ...
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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 ...
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Process optimization and minimal processing of foods
1999Fernanda Oliveira +2 more
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International Journal of Environmental Research and Public Health, 2022
Hector Lamadrid-Figueroa +2 more
exaly
Hector Lamadrid-Figueroa +2 more
exaly
Minimal processing of foods with nonthermal methods
2002T. Ohlsson, N. Bengtsson
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Minimal processing of foods and process optimization: An interface
Trends in Food Science & Technology, 1994openaire +1 more source