The safety and efficacy of minimal food processing depends on the use of novel preservation technologies. This book first examines what is meant by minimally pr

Introduction to minimally processed refrigerated fruits and vegetables; Initial preparation, handling, and distribution of minimally processed refrigerated frui

The emergence of 'minimal' processing techniques, which have a limited impact on a food's nutritional and sensory properties, has been a major new development i

While minimally processed foods satisfy the increasing market demands for foods with fewer preservatives, higher nutritive value, and fresh sensory attributes,

An Aspen Food Engineering Series Book. This new reference work in the Food Engineering Series covers basic and new information and issues, and new and refined e