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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Detalles Bibliográficos
Clasificación:Libro Electrónico
Autor Corporativo: SpringerLink (Online service)
Otros Autores: Siddiqui, Mohammed Wasim (Editor ), Rahman, Mohammad Shafiur (Editor )
Formato: Electrónico eBook
Idioma:Inglés
Publicado: Cham : Springer International Publishing : Imprint: Springer, 2015.
Edición:1st ed. 2015.
Colección:Food Engineering Series,
Temas:
Food science.
Biotechnology.
Food Science.
Chemical Bioengineering.
Acceso en línea:Texto Completo
Tabla de Contenidos:
  • 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.

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