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Bücher Englische Bücher Wissen & Bildung Naturwissenschaft, Medizin, Informatik, Technik Technik Chemische Technik Minimally Processed Foods
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29
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Beschreibung
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.About the EditorsMohammed Wasim Siddiqui, Bihar Agricultural University, Sabour, Bhagalpur, IndiaMohammad Shafiur Rahman, Sultan Qaboos University, Al-khod, Oman Dieses Produkt haben wir gerade leider nicht auf Lager.
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Technische Daten
Erscheinungsdatum
11.11.2014
Sprache
Englisch
EAN
9783319106762
Herausgeber
Springer International Publishing
Serien- oder Bandtitel
Food Engineering Series
Sonderedition
Nein
Seitenanzahl
306
Auflage
1
Einbandart
Gebundene Ausgabe
Buch Untertitel
Technologies for Safety, Quality, and Convenience
Schlagwörter
Food preservation, Food processing methods, Food security, Minimally processed food, Non-thermal processing, biochemical engineering
Thema-Inhalt
TDCT - Lebensmittel- und Getränketechnologie
TCB - Biotechnologie
Höhe
235 mm
Breite
15.5 cm
Hersteller: Springer Nature Customer Service Center GmbH, Europaplatz 3, Heidelberg, Deutschland, 69115, ProductSafety@springernature.com
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