Minimally processed foods : technologies for safety, quality, and convenience / edited by Mohammed Wasim Siddiqui, Mohammad Shafiur Rahman.
Tipo de material:
TextoSeries Food Engineering SeriesEditor: Cham : Springer International Publishing : Springer, 2015Descripción: xii, 306 páginas : 37 ilustraciones, 21 ilustraciones en colorTipo de contenido: - texto
- computadora
- recurso en línea
- 9783319106779
- TP248.65.F66
Springer eBooks
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.
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