Minimally Processed Foods de Mohammed Wasim Siddiqui

Minimally Processed Foods: Food Engineering Series

Editat de Mohammed Wasim Siddiqui, Mohammad Shafiur Rahman

en Limba Engleză Paperback – 23 aug 2016

Ca și Vijay K. Juneja în Microbial Safety of Minimally Processed Foods, editorii acestui volum distilează experiența reală în principii acționabile, însă Minimally Processed Foods extinde spectrul dincolo de siguranța microbiană, explorând tehnologiile care susțin întregul lanț de valoare al produselor de tip 'convenience'. Apreciem modul în care Mohammed Wasim Siddiqui și Mohammad Shafiur Rahman reușesc să echilibreze cerințele consumatorilor pentru alimente proaspete, fără conservanți chimici, cu rigoarea necesară procesării industriale. Această lucrare ocupă un loc central în opera lui Mohammed Wasim Siddiqui. Dacă în Postharvest Management of Horticultural Crops autorul se concentra pe strategiile de pre- și post-recoltă pentru prelungirea vieții la raft, aici el face pasul către tehnologia de procesare propriu-zisă. Ne-a atras atenția structura logică a celor 12 capitole, care ghidează cititorul de la fundamentele 'hurdle technology' către aplicații specifice pe categorii de produse sensibile: fructe și legume fresh-cut, semipreparate (ready meals) și produse de panificație parțial coapte. Găsim în această carte analize detaliate despre tehnologii non-termale, precum presiunea înaltă sau ultrasunetele, prezentate ca soluții viabile pentru menținerea calității senzoriale și nutriționale. Progresia conținutului este una tehnică, abordând succesiv operațiunile unitare (spălare, curățare, tăiere), metodele de ambalare activă și impactul iradierii asupra produselor din carne și pește, oferind o perspectivă integrată asupra ingineriei alimentare moderne.

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Specificații

ISBN-13: 9783319347905
ISBN-10: 331934790X
Pagini: 320
Ilustrații: XII, 306 p. 37 illus., 21 illus. in color.
Dimensiuni: 155 x 235 x 18 mm
Greutate: 0.49 kg
Ediția:Softcover reprint of the original 1st ed. 2015
Editura: Springer
Colecția Food Engineering Series
Seria Food Engineering Series

Locul publicării:Cham, Switzerland

De ce să citești această carte

Această resursă este esențială pentru cercetătorii și inginerii din industria alimentară care doresc să implementeze tehnologii de conservare verzi și non-termale. Cititorul câștigă o înțelegere profundă a modului în care poate asigura siguranța microbiologică fără a compromite prospețimea naturală, obținând soluții practice pentru dezvoltarea produselor gata de consum care să răspundă standardelor actuale de calitate și nutriție.

Despre autor

Mohammed Wasim Siddiqui este o figură proeminentă la Universitatea Agricolă Bihar din India, specializat în managementul post-recoltă și tehnologia alimentară. Expertiza sa vastă în fiziologia plantelor și conservarea prospețimii este reflectată în numeroase volume publicate la edituri de prestigiu. Mohammad Shafiur Rahman, de la Universitatea Sultan Qaboos din Oman, este recunoscut pentru contribuțiile sale în ingineria proprietăților alimentare. Împreună, cei doi editori combină perspectivele academice și practice pentru a oferi soluții tehnologice avansate în cadrul seriei Food Engineering Series publicată de Springer.

Descriere scurtă

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

Cuprins

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.

Notă biografică

Dr. Md. Wasim Siddiqui is an Assistant Professor and Scientist in the Department of Food Science and Technology, Bihar Agricultural University, India and author or co-author of 25 peer reviewed journal articles, 13 book chapters, and 16 conference papers. He has 30 books to his credit published from Apple Academic Press and CRC Press, USA. Dr. Siddiqui has established an international peer reviewed ‘Journal of Postharvest Technology’ and serving as Managing Editor. He has also been serving as an editorial board member of several journals. Dr. Siddiqui is an Acquisitions Editor in Apple Academic Press, New Jersey, USA for Horticultural Science. He has been honored to be the Editor-in-Chief of a book series entitled “Postharvest Biology and Technology” being published from Apple Academic Press, New Jersey, USA. He has also been serving as an editorial board member of several journals. Dr. Siddiqui has been associated to postharvest technology and processing aspects of horticultural crops. He is dynamically indulged in teaching (graduate and doctorate students) and research, and he has proved himself as an active scientist in the area of Postharvest Technology.
Professor Shafiur Rahman is the author/co-author of over 300 technical articles including more than 100 journal papers and 8 books. He is the author of the internationally acclaimed and award-wining Food Properties Handbook, and editor of the popular Handbook of Food Preservation published by CRC Press, Florida. First editions received the bestseller recognition and the second edition is now released. First edition was translated into Spanish. He was invited to serve as one of the Associate Editors for the Handbook of Food Science, Engineering and Technology, and one of the Editors for the Handbook of Food and Bioprocess Modeling Techniques published by CRC Press, FL. He has initiated the International Journal of Food Properties and serving as thefounding Editor-in-Chief for more than 15 years, and serving in the editorial boards of 10 international journals and book series. He is a member in the Food Engineering Series Editorial Board of Springer Science, New York. He is serving as a Section Editor for the Sultan Qaboos University journal Agricultural Sciences. He has initiated and served as the Founding Chair of the International Conference on Food Properties (iCFP). He received the HortResearch Chairman's Award, BRAP Award, CAMS Outstanding Researcher Award 2003, and SQU Distinction in Research Award 2008. In 2008, Professor Rahman has ranked among the top five Leading Scientists and Engineers of 57 OIC Member Countries in the Agroscience Discipline.

Caracteristici

Covers minimally processed food by product Discusses conventional and new technologies Summarizes challenges in developing minimally processed foods to ensure quality Includes supplementary material: sn.pub/extras