Food Processing: Strategies for Quality Assessment

Food Processing: Strategies for Quality Assessment

Paperback(Softcover reprint of the original 1st ed. 2014)

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Overview

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. Processingmay 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.

Product Details

ISBN-13: 9781493955749
Publisher: Springer New York
Publication date: 08/23/2016
Series: Food Engineering Series
Edition description: Softcover reprint of the original 1st ed. 2014
Pages: 510
Product dimensions: 6.10(w) x 9.25(h) x 0.04(d)

Table of Contents

1. Food Processing: Strategies for quality assessment, A broad perspective

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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