Verfügbarkeit: Minimally Processed Foods

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

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Bibliographische Detailangaben
Format:	Elektronisch E-Book
Sprache:	English
Veröffentlicht:	Cham [u.a.] Springer 2015
Schriftenreihe:	Food Engineering Series
Schlagworte:	Chemie Biochemical engineering Food science Chemistry
Online-Zugang:	FAW01 UBT01 Volltext Inhaltsverzeichnis Abstract
Beschreibung:	1 Online-Ressource
ISBN:	9783319106779
DOI:	10.1007/978-3-319-10677-9

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Datensatz im Suchindex

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adam_text	MINIMALLY PROCESSED FOODS / : 2015 TABLE OF CONTENTS / INHALTSVERZEICHNIS 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 DIESES SCHRIFTSTUECK WURDE MASCHINELL ERZEUGT. MINIMALLY PROCESSED FOODS / : 2015 ABSTRACT / INHALTSTEXT 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 EDITORS MOHAMMED WASIM SIDDIQUI, BIHAR AGRICULTURAL UNIVERSITY, SABOUR, BHAGALPUR, INDIA MOHAMMAD SHAFIUR RAHMAN, SULTAN QABOOS UNIVERSITY, AL-KHOD, OMAN DIESES SCHRIFTSTUECK WURDE MASCHINELL ERZEUGT.
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spelling	Minimally Processed Foods Technologies for Safety, Quality, and Convenience Mohammed Wasim Siddiqui ; Mohammad Shafiur Rahman, ed. Cham [u.a.] Springer 2015 1 Online-Ressource txt rdacontent c rdamedia cr rdacarrier Food Engineering Series Chemie Biochemical engineering Food science Chemistry Siddiqui, Mohammed Wasim Sonstige oth Rahman, Shafiur 1961- Sonstige (DE-588)138596026 oth Erscheint auch als Druckausgabe 978-3-319-10676-2 https://doi.org/10.1007/978-3-319-10677-9 Verlag Volltext Springer Fremddatenuebernahme application/pdf http://bvbr.bib-bvb.de:8991/F?func=service&doc_library=BVB01&local_base=BVB01&doc_number=027668031&sequence=000001&line_number=0001&func_code=DB_RECORDS&service_type=MEDIA Inhaltsverzeichnis Springer Fremddatenuebernahme application/pdf http://bvbr.bib-bvb.de:8991/F?func=service&doc_library=BVB01&local_base=BVB01&doc_number=027668031&sequence=000003&line_number=0002&func_code=DB_RECORDS&service_type=MEDIA Abstract
spellingShingle	Minimally Processed Foods Technologies for Safety, Quality, and Convenience Chemie Biochemical engineering Food science Chemistry
title	Minimally Processed Foods Technologies for Safety, Quality, and Convenience
title_auth	Minimally Processed Foods Technologies for Safety, Quality, and Convenience
title_exact_search	Minimally Processed Foods Technologies for Safety, Quality, and Convenience
title_full	Minimally Processed Foods Technologies for Safety, Quality, and Convenience Mohammed Wasim Siddiqui ; Mohammad Shafiur Rahman, ed.
title_fullStr	Minimally Processed Foods Technologies for Safety, Quality, and Convenience Mohammed Wasim Siddiqui ; Mohammad Shafiur Rahman, ed.
title_full_unstemmed	Minimally Processed Foods Technologies for Safety, Quality, and Convenience Mohammed Wasim Siddiqui ; Mohammad Shafiur Rahman, ed.
title_short	Minimally Processed Foods
title_sort	minimally processed foods technologies for safety quality and convenience
title_sub	Technologies for Safety, Quality, and Convenience
topic	Chemie Biochemical engineering Food science Chemistry
topic_facet	Chemie Biochemical engineering Food science Chemistry
url	https://doi.org/10.1007/978-3-319-10677-9 http://bvbr.bib-bvb.de:8991/F?func=service&doc_library=BVB01&local_base=BVB01&doc_number=027668031&sequence=000001&line_number=0001&func_code=DB_RECORDS&service_type=MEDIA http://bvbr.bib-bvb.de:8991/F?func=service&doc_library=BVB01&local_base=BVB01&doc_number=027668031&sequence=000003&line_number=0002&func_code=DB_RECORDS&service_type=MEDIA
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