The emergence of ''minimal'' processing techniques, which have a limited impact on a food''s nutritional and sensory properties, has been a major new development in the food industry. This book provides an authoritative review of the range of minimal techniques currently available, their applications and safety and quality issues.- Reviews the range of minimal processing techniques, their advantages and disadvantages and their use in food production- Discusses the range of thermal technologies, such as infrared heating, ohmic heating, and dielectric methods, including the use of microwaves- Presents alternatives to thermal processing, ranging from irradiation to high pressure processing and the use of pulsed electric fields