Neil Mermelstein

Neil H. Mermelstein

There is a continuing trend toward fresher, less processed, safe foods. This is illustrated by the continued use and introduction of minimally processed foods and extended-shelf-life refrigerated foods/sous vide products.

It is also illustrated by the continuing and increased research and development activities regarding nonthermal methods of processing. Although thermal processing of foods provides a high degree of safety, it tends to degrade the quality of foods to some extent. Among the nonthe…

Table 1 Papers on high-pressure processing presented at the 1999 IFT Annual MeetingTable 2 Papers on pulsed electric field processing presented at the 1999 IFT Annual Meeting

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About the Author

IFT Fellow
Editor Emeritus of Food Technology
[email protected]
Neil Mermelstein

In This Article

  1. Food Processing & Packaging