Food Processing: Strategies for Quality Assessment

✍ Scribed by Abdul Malik, Zerrin Erginkaya, Saghir Ahmad, Hüseyin Erten (eds.)

• Publisher: Springer-Verlag New York
• Year: 2014
• Tongue: English
• Leaves: 510
• Series: Food Engineering Series
• Edition: 1
• Category: Library

✦ Synopsis

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.

✦ Table of Contents

Front Matter....Pages i-xi
Food Processing: Strategies for Quality Assessment, A Broad Perspective....Pages 1-8
Fruit Processing....Pages 9-35
Citrus Juices Technology....Pages 37-103
Nutritional Quality Assessment in Dairy Products: A Perspective....Pages 105-123
Meat Products and Byproducts for Value Addition....Pages 125-153
Surface Decontamination Treatments for Improving the Safety of Meat and Poultry....Pages 155-174
Food Quality and Safety....Pages 175-190
Food-Borne Microbial Diseases and Control: Food-Borne Infections and Intoxications....Pages 191-224
Microbial Metabolites as Biological Control Agents in Food Safety....Pages 225-259
Use of Antimicrobial Edible Films and Coatings as Packaging Materials for Food Safety....Pages 261-295
Recent Approaches in Risk Assessment of Foods....Pages 297-313
Microbiological Quality Systems and Microbial Risk Analysis....Pages 315-333
Value Addition and Preservation by Fermentation Technology....Pages 335-349
Importance of Yeasts and Lactic Acid Bacteria in Food Processing....Pages 351-378
Application of Membrane Technology in Food Processing....Pages 379-394
Technology for Value Addition and Preservation of Horticultural Produce....Pages 395-425
Advancements in Post-harvest Management of Fruits and Vegetables....Pages 427-452
Development of Value-Added Products from Food Wastes....Pages 453-475
Nanotechnology in Food and Agriculture Industry....Pages 477-497
Back Matter....Pages 499-510

✦ Subjects

Food Science