Parte de libro

Maris Alzamora, S.; Marisol Salvatori, D. "Minimal processing: Fundamentals and applications" (2005) Handbook of Food Science, Technology, and Engineering - 4 Volume Set:2172-2187
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Abstract:

Consumer’s wants, needs and desires have driven the greatest advances and the most significant changes in food processing in the last two decades (Exhibit 118.1). Consumers are increasingly aware of the health benefits and risks associated with consumption of food. At a time when they are requiring less extreme treatments (less heat and chill damage), with lower levels of salts, fats, acids and sugars and/or the complete or the partial removal of chemically synthesized additives, there is also an increased demand for convenience foods with fresh attributes and long shelf-lives. © 2005 by Taylor & Francis Group, LLC.

Registro:

Documento: Parte de libro
Título:Minimal processing: Fundamentals and applications
Autor:Maris Alzamora, S.; Marisol Salvatori, D.
Filiación:Facultad de Ciencias Exactas y Naturales, Universidad de Buenos Aires, Buenos Aires, Argentina
Año:2005
Página de inicio:2172
Página de fin:2187
Título revista:Handbook of Food Science, Technology, and Engineering - 4 Volume Set
Título revista abreviado:Handb. of Food Science, Technology, and Engineering - 4 Volume Set
Registro:https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_97814665_v_n_p2172_MarisAlzamora

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Citas:

---------- APA ----------
Maris Alzamora, S. & Marisol Salvatori, D. (2005) . Minimal processing: Fundamentals and applications. Handbook of Food Science, Technology, and Engineering - 4 Volume Set, 2172-2187.
Recuperado de https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_97814665_v_n_p2172_MarisAlzamora [ ]
---------- CHICAGO ----------
Maris Alzamora, S., Marisol Salvatori, D. "Minimal processing: Fundamentals and applications" . Handbook of Food Science, Technology, and Engineering - 4 Volume Set (2005) : 2172-2187.
Recuperado de https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_97814665_v_n_p2172_MarisAlzamora [ ]
---------- MLA ----------
Maris Alzamora, S., Marisol Salvatori, D. "Minimal processing: Fundamentals and applications" . Handbook of Food Science, Technology, and Engineering - 4 Volume Set, 2005, pp. 2172-2187.
Recuperado de https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_97814665_v_n_p2172_MarisAlzamora [ ]
---------- VANCOUVER ----------
Maris Alzamora, S., Marisol Salvatori, D. Minimal processing: Fundamentals and applications. Handb. of Food Science, Technology, and Engineering - 4 Volume Set. 2005:2172-2187.
Available from: https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_97814665_v_n_p2172_MarisAlzamora [ ]