Food preservation by combined methods

Leistner, L.

Foods preserved by combined methods remain stable and safe even without refrigeration, and are high in sensory and nutritive properties due to the gentle processes applied. The concept is gaining ground in industrialized as well as in developing countries. Several topics will be discussed briefly: (1) water activity, (2) hurdle effect, (3) hurdle technology (4) shelf stable products, (5) intermediate moisture foods, and (6) perspectives.

January 1, 1992

http://www.sciencedirect.com/science/article/pii/0963996992901582

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AccessDate: 2020-01-02T17:49:16Z
DOI: 10.1016/0963-9969(92)90158-2
DateAdded: 2020-01-02T17:49:16Z
DateModified: 2020-01-02T17:49:16Z
ISSN: 0963-9969
Issue: 2
JournalAbbreviation: Food Research International
Key: 3FUCZW7N
Language: en
LibraryCatalog: ScienceDirect
Pages: 151-158
PublicationTitle: Food Research International
Volume: 25

- Sustainability and Design

Food preservation by combined methods

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