| 书目名称 | Minimally Processed Foods | | 副标题 | Technologies for Saf | | 编辑 | Mohammed Wasim Siddiqui,Mohammad Shafiur Rahman | | 视频video | | | 概述 | Covers minimally processed food by product.Discusses conventional and new technologies.Summarizes challenges in developing minimally processed foods to ensure quality.Includes supplementary material: | | 丛书名称 | Food Engineering Series | | 图书封面 |  | | 描述 | .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 ag | | 出版日期 | Book 2015 | | 关键词 | Food preservation; Food processing methods; Food security; Minimally processed food; Non-thermal process | | 版次 | 1 | | doi | https://doi.org/10.1007/978-3-319-10677-9 | | isbn_softcover | 978-3-319-34790-5 | | isbn_ebook | 978-3-319-10677-9Series ISSN 1571-0297 Series E-ISSN 2628-8095 | | issn_series | 1571-0297 | | copyright | Springer International Publishing Switzerland 2015 |
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发表于 2025-3-21 17:55:30
