Food Processing: Strategies for Quality Assessment
Gebonden Engels 2014 2014e druk 9781493913770Samenvatting
The aim of the food processing is to ensure microbiological and chemical safety of foods, adequate nutrient content and bioavailability and acceptability to the consumer with regard to sensory properties and ease of preparation. Processing may have either beneficial or harmful effects on these properties, so each of these factors must be taken into account in the design and preparation of foods. This book offers a unique dealing with the subject and provides not only an update of state-of-the art techniques in many critical areas of food processing and quality assessment, but also the development of value added products from food waste, safety and nanotechnology in the food and agriculture industry and looks into the future by defining current obstacles and future research goals. This book is not intended to serve as an encyclopedic review of the subject. However, the various chapters incorporate both theoretical and practical aspects and may serve as baseline information for future research through which significant development is possible.
Specificaties
Lezersrecensies
Inhoudsopgave
Abdul Malik, Farhana Masood and Saghir Ahmad
2. Fruit Processing
Ömer Utku ÇOPUR and Canan Ece TAMER
3. Citrus Juices Technology
Asiye AKYILDIZ and Erdal AĞÇAM
4. Nutritional Quality Assessment in Dairy Products - A Perspective
A. Adnan Hayaloglu and Mehmet Güven
5. Meat products and by-products for value addition
Saghir Ahmad and Abdul Ghafour Badpa
6. Surface Decontamination Treatments for improving the safety of meat and poultry
Hakan Benli
7. Food quality and safety
Saghir Ahmad
8. Foodborne Microbial Diseases and Control: Foodborne Infections and Intoxications
Sait Aykut Aytac and Birce Mercanoglu Taban
9. Microbial Metabolites as Biological Control Agents in Food Safety
Zerrin Erginkaya, Emel Ünal and Selin Kalkan
10. Use of antimicrobial edible films and coatings as packaging materials for food safety
Zerrin Erginkaya, Selin Kalkan and Emel Ünal
11. Recent Approaches in Risk Assessment of Foods
Farhana Masood, Samira Umme Aiman, Sana Khan, Showkat Ahmad Lone and Abdul Malik
12. Microbiological Quality Systems and Microbial Risk Analysis
Birce Mercanoglu Taban and Sait Aykut Aytac
13. Value addition and preservation by fermentation technology
Saghir Ahmad
14. Importance of yeasts and lactic acid bacteria in food processing
Hüseyin Erten, Bilal Ağırman, Cennet Pelin Boyacı Gündüz, Erdem Çarşanba, Selvihan Sert, Sezgi Bircan and Hasan Tangüler
15. Application of membrane technology in food processing
Saghir Ahmad and Sk. Musheer Ahmad
16. Technology for value addition and preservation of horticultural produce
Ram Kishor Gupta
17. Post Harvest Management and Value Addition of Horticultural Crops
Prabhat Kumar Srivastava and Saghir Ahmad
18. Development of Value Added Products from Food Wastes
Canan Ece TAMER and Ömer Utku ÇOPUR
19. Nanotechnology in Food and Agriculture Industry
Emir Ayşe Özer, Melike Özcan and Mustafa Didin
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