L'innovazione tecnologica a servizio della sicurezza e qualità alimentare
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Abstract
In questo articolo sono descritte diverse applicazioni delle nuove tecnologie (alte pressioni, riscaldamento ohmico, campi elettrici pulsati) e alcune tecnologie tradizionali ottimizzate, entrambe idonee a perseguire la sicurezza e la qualità di alcuni prodotti alimentari come i derivati del pomodoro, della frutta e del pesce.
Technological innovation to improve food safety and quality
Summary
This paper describes some possible applications of new technologies (high pressure, ohmic heating, pulsed electric fields) and some optimized traditional technologies, both suitable to improve safety and quality of foods as tomatoes, and fruit and fish.
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