The Resource Minimally Processed Foods : Technologies for Safety, Quality, and Convenience, edited by Mohammed Wasim Siddiqui, Mohammad Shafiur Rahman, (electronic resource)

Minimally Processed Foods : Technologies for Safety, Quality, and Convenience, edited by Mohammed Wasim Siddiqui, Mohammad Shafiur Rahman, (electronic resource)

Label
Minimally Processed Foods : Technologies for Safety, Quality, and Convenience
Title
Minimally Processed Foods
Title remainder
Technologies for Safety, Quality, and Convenience
Statement of responsibility
edited by Mohammed Wasim Siddiqui, Mohammad Shafiur Rahman
Contributor
Editor
Editor
Subject
Language
  • eng
  • eng
Summary
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
Member of
Dewey number
  • 54
  • 641.3
  • 660.63
  • 664
http://bibfra.me/vocab/relation/httpidlocgovvocabularyrelatorsedt
  • xvDhntyvR9E
  • Ozs3lrsIOeQ
Language note
English
LC call number
TP248.65.F66
Literary form
non fiction
Nature of contents
dictionaries
http://library.link/vocab/relatedWorkOrContributorName
  • Siddiqui, Mohammed Wasim.
  • Rahman, Mohammad Shafiur.
Series statement
Food Engineering Series,
http://library.link/vocab/subjectName
  • Food science
  • Biochemical engineering
  • Food Science
  • Biochemical Engineering
Label
Minimally Processed Foods : Technologies for Safety, Quality, and Convenience, edited by Mohammed Wasim Siddiqui, Mohammad Shafiur Rahman, (electronic resource)
Instantiates
Publication
Note
Description based upon print version of record
Bibliography note
Includes bibliographical references at the end of each chapters and index
Carrier category
online resource
Carrier category code
  • cr
Content category
text
Content type code
  • txt
Contents
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
Dimensions
unknown
Edition
1st ed. 2015.
Extent
1 online resource (313 p.)
Form of item
online
Isbn
9783319106779
Media category
computer
Media type code
  • c
Other control number
10.1007/978-3-319-10677-9
Specific material designation
remote
System control number
  • (CKB)3710000000269547
  • (EBL)1968016
  • (SSID)ssj0001372329
  • (PQKBManifestationID)11785437
  • (PQKBTitleCode)TC0001372329
  • (PQKBWorkID)11301851
  • (PQKB)10737013
  • (DE-He213)978-3-319-10677-9
  • (MiAaPQ)EBC1968016
  • (EXLCZ)993710000000269547
Label
Minimally Processed Foods : Technologies for Safety, Quality, and Convenience, edited by Mohammed Wasim Siddiqui, Mohammad Shafiur Rahman, (electronic resource)
Publication
Note
Description based upon print version of record
Bibliography note
Includes bibliographical references at the end of each chapters and index
Carrier category
online resource
Carrier category code
  • cr
Content category
text
Content type code
  • txt
Contents
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
Dimensions
unknown
Edition
1st ed. 2015.
Extent
1 online resource (313 p.)
Form of item
online
Isbn
9783319106779
Media category
computer
Media type code
  • c
Other control number
10.1007/978-3-319-10677-9
Specific material designation
remote
System control number
  • (CKB)3710000000269547
  • (EBL)1968016
  • (SSID)ssj0001372329
  • (PQKBManifestationID)11785437
  • (PQKBTitleCode)TC0001372329
  • (PQKBWorkID)11301851
  • (PQKB)10737013
  • (DE-He213)978-3-319-10677-9
  • (MiAaPQ)EBC1968016
  • (EXLCZ)993710000000269547

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