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...

Table of Contents:

• 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.