High Pressure Processing of Food - read free eBook in online reader or directly download on the web page. Select files or add your book in reader. Download and read online ebook High Pressure Processing of Food write by V.M. Balasubramaniam. This book was released on 2016-01-28. High Pressure Processing of Food available in PDF, EPUB and Kindle. High pressure processing technology has been adopted worldwide at the industrial level to preserve a wide variety of food products without using heat or chemical preservatives. High Pressure Processing: Technology Principles and Applications will review the basic technology principles and process parameters that govern microbial safety and product quality, an essential requirement for industrial application. This book will be of interest to scientists in the food industry, in particular to those involved in the processing of products such as meat, fish, fruits, and vegetables. The book will be equally important to food microbiologists and processing specialists in both the government and food industry. Moreover, it will be a valuable reference for authorities involved in the import and export of high pressure treated food products. Finally, this update on the science and technology of high pressure processing will be helpful to all academic, industrial, local, and state educators in their educational efforts, as well as a great resource for graduate students interested in learning about state-of-the-art technology in food engineering.
In-Pack Processed Foods
In-Pack Processed Foods - read free eBook in online reader or directly download on the web page. Select files or add your book in reader. Download and read online ebook In-Pack Processed Foods write by P Richardson. This book was released on 2008-06-13. In-Pack Processed Foods available in PDF, EPUB and Kindle. Recent developments have enabled the production of in-pack processed foods with improved sensory quality as well as new types of heat-preserved products packaged in innovative containers. This book reviews these advances in packaging formats and processing technologies and their application to produce higher quality, safer foods.Opening chapters cover innovative can designs and non-traditional packaging formats, such as retort pouches. The second part of the book reviews the developments in processing and process control technology required by newer types of packaging. Part three addresses the safety of in-pack processed foods, including concerns over pathogens and hazardous compounds in processed foods. The book concludes with chapters on novel methods to optimise the quality of particular types of in-pack processed foods such as fruit and vegetables, meat, poultry and fish products.In-pack processed foods: improving quality is a valuable reference for professionals involved in the manufacture of this important group of food products and those researching in this area. - Reviews advances in packaging formats and processing technologies - Covers innovative can designs and non-traditional packaging formats - Examines the safety of in-pack processed foods, including concerns over pathogens
Eating Pure in a Processed Foods World
Eating Pure in a Processed Foods World - read free eBook in online reader or directly download on the web page. Select files or add your book in reader. Download and read online ebook Eating Pure in a Processed Foods World write by . This book was released on 2014-08-01. Eating Pure in a Processed Foods World available in PDF, EPUB and Kindle.
Minimally Processed Foods
Minimally Processed Foods - read free eBook in online reader or directly download on the web page. Select files or add your book in reader. Download and read online ebook Minimally Processed Foods write by Mohammed Wasim Siddiqui. This book was released on 2014-10-29. Minimally Processed Foods available in PDF, EPUB and Kindle. 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 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
The Microwave Processing of Foods
The Microwave Processing of Foods - read free eBook in online reader or directly download on the web page. Select files or add your book in reader. Download and read online ebook The Microwave Processing of Foods write by Marc Regier. This book was released on 2016-11-01. The Microwave Processing of Foods available in PDF, EPUB and Kindle. The Microwave Processing of Foods, Second Edition, has been updated and extended to include the many developments that have taken place over the past 10 years. Including new chapters on microwave assisted frying, microwave assisted microbial inactivation, microwave assisted disinfestation, this book continues to provide the basic principles for microwave technology, while also presenting current and emerging research trends for future use development. Led by an international team of experts, this book will serve as a practical guide for those interested in applying microwave technology. - Provides thoroughly up-to-date information on the basics of microwaves and microwave heating - Discusses the main factors for the successful application of microwaves and the main problems that may arise - Includes current and potential future applications for real-world application as well as new research and advances - Includes new chapters on microwave-assisted frying, microbial inactivation, and disinfestation
