Minimally Processed Foods Technologies for Safety, Quality, and Convenience /

• Corporate Author: SpringerLink (Online service)
• Other Authors: Siddiqui, Mohammed Wasim (Editor), Rahman, Mohammad Shafiur (Editor)
• Format: Electronic eBook
• Language: English
• Published: Cham : Springer International Publishing : Imprint: Springer, 2015.
• Series: Food Engineering Series,
• Subjects: Chemistry.; Biochemical engineering.; Food > Biotechnology.; Food Science.; Biochemical Engineering.

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...