Minimally Processed Foods : Technologies for Safety, Quality, and Convenience /
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 qualit...
محفوظ في:
| مؤلف مشترك: | |
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| مؤلفون آخرون: | , |
| التنسيق: | كتاب الكتروني |
| اللغة: | English |
| منشور في: |
Cham :
Springer International Publishing : Imprint: Springer,
2015.
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| سلاسل: | Food Engineering Series,
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| الموضوعات: | |
| الوصول للمادة أونلاين: | Click here to view the full text content |
| الوسوم: |
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جدول المحتويات:
- 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.