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...

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Bibliografische gegevens
Coauteur: SpringerLink (Online service)
Andere auteurs: Siddiqui, Mohammed Wasim (Redacteur), Rahman, Mohammad Shafiur (Redacteur)
Formaat: E-boek
Taal:English
Gepubliceerd in: Cham : Springer International Publishing : Imprint: Springer, 2015.
Reeks:Food Engineering Series,
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Inhoudsopgave:
  • 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.