Naslov
Minimally processed food

Autori
Piližota, Vlasta

Vrsta, podvrsta i kategorija rada
Sažeci sa skupova, sažetak, znanstveni

Skup
Postraccolta di ortoflorofrutticoli: Innovazione Qualit&agrave ; e Controllo

Mjesto i datum
Salerno, Italija, 25.02.2003. - 26.02.2003

Vrsta sudjelovanja
Pozvano predavanje

Vrsta recenzije
Međunarodna recenzija

Ključne riječi
Minimally processed food products

Sažetak
A long-standing goal of food technology has been to extend the shelf life of fresh products. Most food products classified as "fresh" are in reality minimally processed. Because of busy lifestyles, increasing purchasing power, and health-conscious consumers demand foods that are convenient to prepare yet maintain a fresh-like quality while containing only natural ingredients. The foodservice industry, also, wants readily available food products for reasons of cost, labour, and food safety. With each passing time interval, the enterprising entrepreneurs, ambitious company management, and profit-oriented retailers are extending this category, and consumers, are accepting this products enthusiastically. Scientists, from all areas of interest, were those who participate in those events, who made possible processing of food products safe, and of better, even, higher (nutritional and sensory) quality, and at the same time, with an extended shelf life sufficient to make its distribution feasible to its intended consumers. As a technology has being developed, research and development is conducted on the technique itself, then the equipment, and then application to raw material. Depending on the kind of raw material (fruits, vegetables, meat etc.), the characteristic of MPF are different, as well as their preparation for meal. In recent years, specially in well developed countries, consumers demand so-called minimally processed food products (MPF). There are several reasons for that ; consumers are more educated about nutritional value of food products and more concern about health.

Izvorni jezik
Engleski

Znanstvena područja
Prehrambena tehnologija

POVEZANOST RADA