LEADER 04361nam 22006255 450 001 9910298620203321 005 20230719194314.0 010 $a3-319-10677-5 024 7 $a10.1007/978-3-319-10677-9 035 $a(CKB)3710000000269547 035 $a(EBL)1968016 035 $a(SSID)ssj0001372329 035 $a(PQKBManifestationID)11785437 035 $a(PQKBTitleCode)TC0001372329 035 $a(PQKBWorkID)11301851 035 $a(PQKB)10737013 035 $a(DE-He213)978-3-319-10677-9 035 $a(MiAaPQ)EBC1968016 035 $a(PPN)182099083 035 $a(EXLCZ)993710000000269547 100 $a20141029d2015 u| 0 101 0 $aeng 135 $aur|n|---||||| 181 $ctxt 182 $cc 183 $acr 200 10$aMinimally Processed Foods $eTechnologies for Safety, Quality, and Convenience /$fedited by Mohammed Wasim Siddiqui, Mohammad Shafiur Rahman 205 $a1st ed. 2015. 210 1$aCham :$cSpringer International Publishing :$cImprint: Springer,$d2015. 215 $a1 online resource (313 p.) 225 1 $aFood Engineering Series,$x2628-8095 300 $aDescription based upon print version of record. 311 $a3-319-10676-7 320 $aIncludes bibliographical references at the end of each chapters and index. 327 $a1. 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. 330 $aThe safety and efficacy of minimal food processing depends on the use of novel preservation technologies. This book first examines what is meant by minimally processed foods, including fresh-cut, cooked-chilled, and part-baked products. Next explored are the technologies or methods to produce quality products in terms of safety and nutrition, including: edible coating, natural preservatives (i.e., antimicrobial, flavour enhancer, anti-browning), advanced packaging (active, antimicrobial, and modified or controlled atmosphere), and selected non-thermal techniques (high pressure, pulsed electric field, ultrasound, light).  Preservation of food is crucial to achieving a secure and safe global food supply with the desired sensory quality. In addition, the increasing consumer demand for safe, ready-to-serve, ready-to-eat-and-cook products with minimal chemical preservatives has raised expectations. However, foods deemed minimally processed, such as fresh-cut fruits and vegetables, cooked-chilled, and half-baked foods, are delicate products that need special care in preparation, processing, storage, and handling. As a result, new technologies to develop minimally processed foods have aggressively advanced. Minimally Processed Foods: Technologies for Safety, Quality, and Convenience explores both the definition of minimally processed foods and the methods and technologies used to achieve the safety and nutritional value consumers demand. About the Editors Mohammed Wasim Siddiqui, Bihar Agricultural University, Sabour, Bhagalpur, India Mohammad Shafiur Rahman, Sultan Qaboos University, Al-khod, Oman. 410 0$aFood Engineering Series,$x2628-8095 606 $aFood science 606 $aBiotechnology 606 $aFood Science 606 $aChemical Bioengineering 615 0$aFood science. 615 0$aBiotechnology. 615 14$aFood Science. 615 24$aChemical Bioengineering. 676 $a664 702 $aSiddiqui$b Mohammed Wasim$4edt$4http://id.loc.gov/vocabulary/relators/edt 702 $aRahman$b Mohammad Shafiur$4edt$4http://id.loc.gov/vocabulary/relators/edt 801 0$bMiAaPQ 801 1$bMiAaPQ 801 2$bMiAaPQ 906 $aBOOK 912 $a9910298620203321 996 $aMinimally Processed Foods$92156574 997 $aUNINA