New Technologies in Food Preservation and Processing: Part III

Abstract

The exploitation of new technologies and effective technology transfer are vital ingredients for the long‐term competitiveness of all organizations. When referring to developments in food technologies, the use of the term “newrdquo; will mainly be in the context of new to the user rather than new to science. This final part highlights developments in emerging technologies and discusses the implications of electric field and intense light treatments together with novel slicing techniques with regard to their potential for food processing in the next century.

Citation

Williams, A. (1994), "New Technologies in Food Preservation and Processing: Part III", Nutrition & Food Science, Vol. 94 No. 2, pp. 26-28. https://doi.org/10.1108/00346659310051133