THE TECHNOLOGICAL INNOVATION IN THE MINIM ALLY PROCESSED FOODS

Authors
SENESI E
Citation
E. Senesi, THE TECHNOLOGICAL INNOVATION IN THE MINIM ALLY PROCESSED FOODS, Industrie alimentari, 32(321), 1993, pp. 1212
Citations number
NO
Categorie Soggetti
Food Science & Tenology
Journal title
Industrie alimentari → ACNP
ISSN journal
0019901X
Volume
32
Issue
321
Year of publication
1993
Database
ISI
SICI code
0019-901X(1993)32:321<1212:TTIITM>2.0.ZU;2-S
Abstract
The theoretic basis and the marketing possibilities of ''minimally pro cessed foods' are discussed. The relationships between some processing parameters, particularly the temperature and the quality of these pro ducts, are examined. Moreover it is showed the necessity of a strict r espect of the chill chain that should be supported by a clean chain, b ased on the installation of a clean room in the processing plants.