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Title: Minimally Processed Foods Technologies for Safety, Quality, and Convenience / edited by Mohammed Wasim Siddiqui, Mohammad Shafiur Rahman.
Food Engineering Series,
Food Engineering Series,
Main Entry: Siddiqui, Mohammed Wasim. editor.
Rahman, Mohammad Shafiur. editor.
SpringerLink (Online service)
Publisher: Springer International Publishing : Imprint: Springer,
Publication Date: 2015.
Publication Place: Cham :
ISBN: 9783319106779
Subject: Chemistry.
Biochemical engineering.
Food -- Biotechnology.
Chemistry.
Food Science.
Biochemical engineering.
Series: Food Engineering Series,
Food Engineering Series,
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.

Related Records: Springer eBooks
Printed edition: 9783319106762

Cover Image:

http://images.amazon.com/images/P/9783319106779.jpg

	Agency:	Collection:	Item Type:	Status:	Barcode:	Media Type:
	JUST Main Library	Electronic Resources	No Circulation	Available Online	-708777	Book