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Minimally Processed Foods = Technologies for Safety, Quality, and Convenience /

Record Type:	Language materials, printed : Monograph/item
Title/Author:	Minimally Processed Foods/ edited by Mohammed Wasim Siddiqui, Mohammad Shafiur Rahman.
Reminder of title:	Technologies for Safety, Quality, and Convenience /
other author:	Siddiqui, Mohammed Wasim.
Description:	XII, 306 p. 37 illus., 21 illus. in color.online resource. :
Contained By:	Springer Nature eBook
Subject:	Food—Biotechnology. -
Online resource:	https://doi.org/10.1007/978-3-319-10677-9
ISBN:	9783319106779

Minimally Processed Foods = Technologies for Safety, Quality, and Convenience /
Minimally Processed FoodsTechnologies for Safety, Quality, and Convenience /[electronic resource] :edited by Mohammed Wasim Siddiqui, Mohammad Shafiur Rahman. - 1st ed. 2015. - XII, 306 p. 37 illus., 21 illus. in color.online resource. - Food Engineering Series,1571-0297. - Food Engineering Series,.

1. Minimally Processed Foods.- 2. Hurdle Technology in Food Preservation -- 3. Packaging Methods for Minimally Processed Foods -- 4. Washing, Peeling, and Slicing of Fresh-Cut Fruits and Vegetables.- 5. Technologies in Fresh-Cut Fruits and Vegetables.- 6. Trends, Convenience and Safety Issues of Ready Meals -- 7. Processing, Storage and Quality of Cooked-Chilled or Cooked-Frozen Foods -- 8. Part-Baked Products -- 9. Processing, Quality and Storage of Part-Baked Products -- 10. Minimally Processed Meat and Fish Products -- 11. Processing, Quality and Safety of Irradiated and High Pressure-Processed Meat and Seafood Products.- 12. Food Security: Challenges and Perspectives in Minimally Processed Foods.

The safety and efficacy of minimal food processing depends on the use of novel preservation technologies. This book first examines what is meant by minimally processed foods, including fresh-cut, cooked-chilled, and part-baked products. Next explored are the technologies or methods to produce quality products in terms of safety and nutrition, including: edible coating, natural preservatives (i.e., antimicrobial, flavour enhancer, anti-browning), advanced packaging (active, antimicrobial, and modified or controlled atmosphere), and selected non-thermal techniques (high pressure, pulsed electric field, ultrasound, light). Preservation of food is crucial to achieving a secure and safe global food supply with the desired sensory quality. In addition, the increasing consumer demand for safe, ready-to-serve, ready-to-eat-and-cook products with minimal chemical preservatives has raised expectations. However, foods deemed minimally processed, such as fresh-cut fruits and vegetables, cooked-chilled, and half-baked foods, are delicate products that need special care in preparation, processing, storage, and handling. As a result, new technologies to develop minimally processed foods have aggressively advanced. Minimally Processed Foods: Technologies for Safety, Quality, and Convenience explores both the definition of minimally processed foods and the methods and technologies used to achieve the safety and nutritional value consumers demand. About the Editors Mohammed Wasim Siddiqui, Bihar Agricultural University, Sabour, Bhagalpur, India Mohammad Shafiur Rahman, Sultan Qaboos University, Al-khod, Oman.

ISBN: 9783319106779

Standard No.: 10.1007/978-3-319-10677-9doiSubjects--Topical Terms:

1253573
Food—Biotechnology.

LC Class. No.: TP248.65.F66

Dewey Class. No.: 641.3

Minimally Processed Foods = Technologies for Safety, Quality, and Convenience /
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