In-pack processed goods: improving quality

by Richardson, Philip

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Title Statements

Full title :In-pack processed goods : improving quality / edited by Philip Richardson.

Summary

Recent developments have enabled the production of in-pack processed foods with improved sensory quality as well as new types of heat-preserved products packaged in innovative containers. This book reviews these advances in packaging formats and processing technologies and their application to produce higher quality, safer foods. Opening chapters cover innovative can designs and non-traditional packaging formats, such as retort pouches. The second part of the book reviews the developments in processing and process control technology required by newer types of packaging. Part three addresses the safety of in-pack processed foods, including concerns over pathogens and hazardous compounds in processed foods. The book concludes with chapters on novel methods to optimise the quality of particular types of in-pack processed foods such as fruit and vegetables, meat, poultry and fish products. In-pack processed foods: improving quality is a valuable reference for professionals involved in the manufacture of this important group of food products and those researching in this area. Reviews advances in packaging formats and processing technologiesCovers innovative can designs and non-traditional packaging formatsExamines the safety of in-pack processed foods, including concerns over pathogens.

Edition Statements

Publication Date:2008.

Publication Statements

Publisher(s):Woodhead Publishing Limited
Place of Publication:Cambridge, England
Language:eng
Publication Date:2008.

The Physical Object

Description:1 online resource (428 pages) : : illustrations.

Edition Identifiers

ISBN:9781845694692, 1845694694
oclc:ocn874144145
LC Classification:TP374
Dewey Decimal:428

Part I. Advances in packaging formats for in-pack processed foods -- part II. Advances in processing technology -- part III. Safety of in-pack processed foods -- part IV. Improving the quality of particular inpack processed products.

Subjects

Aliments -- Conditionnement Aliments -- Conservation Aliments -- Effets de la chaleur sur Aliments transformés Food -- Effect of heat on Food -- Packaging Food -- Preservation Food industry and trade Processed foods TECHNOLOGY & ENGINEERING -- Food Science