Text

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

---

Availability

No copy data

Detail Information

Series Title

Food Engineering Series

Call Number

-

Publisher

: ., 2015

Collation

XII, 306

Language

English

ISBN/ISSN

978-3-319-10676-2

Classification

NONE

Content Type

-

Media Type

-

Carrier Type

-

Edition

1

Subject(s)

Food Science, Chemical Bioengineering

Specific Detail Info

-

Statement of Responsibility

Mohammad Shafiur Rahman

Other Information

Cataloger

Devi

Source

-

Other version/related

File Attachment

Comments

---

You must be logged in to post a comment