Tecnologies emergents per a la conservació dels aliments

Authors

  • Josep M. Monfort

Abstract

The global market, the new way of life and the new habits of food consumers have lead to the convenience of long-life and minimally-processed food products. Keeping taste and flavour as much close as possible to the original products, and ensuring safety at similar level as full-processed products, is the aim of the response of the food industry to consumer demands through the theory of Lesinger. Basically this consists of the introduction during the process of the food series of slight obstacles preventing bacterial growth. Furthermore by combining several slight, partial and specific treatments, an effective degree of safety can be reached. The emerging technologies useful for food preservation are enumerated and their use as new complements to the processes discussed.Nevertheless, the success in their application is diverse due to different reasons. Finally future perspectives are discussed.

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Published

2007-11-12

How to Cite

Monfort, J. M. (2007). Tecnologies emergents per a la conservació dels aliments. TECA: Tecnologia I Ciència Dels Aliments, 3–7. Retrieved from https://revistes.iec.cat/index.php/TECA/article/view/29829.001

Issue

Núm. 11 : setembre 2007

Section

Technology

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