The Resource Minimally processed foods : technologies for safety, quality, and convenience, Mohammed Wasim Siddiqui, Mohammad Shafiur Rahman, editors

Minimally processed foods : technologies for safety, quality, and convenience, Mohammed Wasim Siddiqui, Mohammad Shafiur Rahman, editors

Label
Minimally processed foods : technologies for safety, quality, and convenience
Title
Minimally processed foods
Title remainder
technologies for safety, quality, and convenience
Statement of responsibility
Mohammed Wasim Siddiqui, Mohammad Shafiur Rahman, editors
Contributor
Editor
Subject
Genre
Language
eng
Summary
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 electri
Member of
Cataloging source
N$T
Dewey number
664/.02
Illustrations
illustrations
Index
index present
LC call number
TP370.5
LC item number
.M55 2014eb
Literary form
non fiction
Nature of contents
dictionaries
http://library.link/vocab/relatedWorkOrContributorName
  • Siddiqui, Mohammed Wasim
  • Rahman, Shafiur
Series statement
Food Engineering Series,
http://library.link/vocab/subjectName
  • Processed foods
  • Food industry and trade
  • TECHNOLOGY & ENGINEERING
  • Food industry and trade
  • Processed foods
  • Biochemical engineering
  • Food & beverage technology
Label
Minimally processed foods : technologies for safety, quality, and convenience, Mohammed Wasim Siddiqui, Mohammad Shafiur Rahman, editors
Link
https://ezproxy.lib.ou.edu/login?url=http://link.springer.com/10.1007/978-3-319-10677-9
Instantiates
Publication
Copyright
Note
Includes index
Antecedent source
unknown
Carrier category
online resource
Carrier category code
  • cr
Carrier MARC source
rdacarrier
Color
multicolored
Content category
text
Content type code
  • txt
Content type MARC source
rdacontent
Contents
  • Preface; Acknowledgment; Contents; About the Editors; Chapter 1: Minimally Processed Foods: Overview; 1.1 Introduction; 1.2 Purposes of℗ Minimal Processing; 1.3 Applications of℗ Minimal Processing; 1.3.1 Plant Based Minimally Processed Foods: Fresh Fruits and℗ Vegetables; 1.3.2 Animal Based Minimal Processed℗ Foods: Meat and℗ Sea℗ Foods; 1.4 Quality and℗ Safety of℗ Minimally Processed Foods; 1.5 Impact of℗ Minimal Processing on℗ Quality of℗ Food Products; 1.6 Impact of℗ Minimal Processing on℗ Nutrition Contents; 1.7 Concept of℗ Hurdle Technology; 1.8 Fresh-Cut Fruits and℗ Vegetables
  • 1.8.1 Washing, Peeling, and℗ Slicing of℗ Fresh-Cut Fruits and℗ Vegetables1.8.2 Operations Affecting the℗ Quality of℗ Fresh-Cut Fruits and℗ Vegetables; 1.8.3 Factors Affecting the℗ Washing of℗ Fresh-Cut Fruits and℗ Vegetables; 1.9 Packaging Technologies for℗ Minimally Processed Foods; 1.10 Minimal Processing Techniques; 1.10.1 Thermal Methods; 1.10.2 Coupling with℗ Non-thermal Methods; 1.11 Conclusions; References; Chapter 2: Hurdle Technology in℗ Food Preservation; 2.1 Introduction; 2.2 Guide Lines for℗ pH and℗ Salt; 2.2.1 pH Value; 2.2.2 Salt (i.e. Sodium Chloride); 2.3 Progress in℗ Developing Guidelines
  • 2.4 Concepts of℗ Food Stability Determination2.4.1 F-Value; 2.4.2 Water Activity; 2.4.3 Glass Transition; 2.4.4 Critical Temperature Concept and℗ Molecular Mobility; 2.4.5 State Diagram; 2.4.6 Macro-Micro Region in℗ the℗ State Diagram; 2.5 Progress in℗ Microbial Reaction in℗ Relation to℗ Hurdle Concept; 2.6 Prediction for℗ Multi-hurdles; 2.7 Conclusion; Nomenclature; References; Chapter 3: Packaging Methods for℗ Minimally Processed℗ Foods; 3.1 Introduction; 3.2 Criteria for℗ Selection of℗ Packaging Materials; 3.2.1 Mass Transfer of℗ Packaging Materials; 3.2.2 Optical Properties
  • 3.2.3 Mechanical Properties3.2.4 Migration from the Package; 3.3 Packaging Technologies for℗ Minimally Processed Foods; 3.3.1 Vacuum Packaging; 3.3.2 Modified Atmosphere Packaging; 3.3.3 Active Packaging; 3.3.3.1 Antimicrobial Packaging; 3.3.3.2 Oxygen Scavengers/emitters; 3.3.3.3 CO2/Emitters; 3.3.3.4 Humidity Regulated Packages; 3.3.3.5 Ethylene Scavenging; 3.3.3.6 Ultraviolet Light Filters; 3.3.4 Edible Films and℗ Coatings; 3.3.5 Microwaveable Packaging; 3.3.6 Migration Aspects; 3.4 Conclusions; References; Chapter 4: Washing, Peeling and℗ Cutting of℗ Fresh-Cut Fruits and℗ Vegetables
  • 4.1 Introduction4.1.1 Factors Affecting Quality of℗ Fruits and℗ Vegetables; 4.2 Washing; 4.2.1 Washing Sanitizers and℗ Washing Aids; 4.2.2 Chlorine; 4.2.3 Chlorine Dioxide; 4.2.4 Organic Acids; 4.2.5 Ozone; 4.2.6 Hydrogen Peroxide; 4.2.7 Electrolysed Water; 4.2.8 Trisodium Phosphate; 4.3 Peeling; 4.3.1 Manual Peeling; 4.3.2 Mechanical Peeling; 4.3.3 Lye Peeling; 4.3.4 Enzymatic Peeling; 4.3.5 Thermal Peeling; 4.3.6 Infrared Peeling; 4.4 Cutting; 4.4.1 Enzymes Used in℗ Cutting; 4.4.2 Factors Affect Cutting; 4.5 Emerging Technology in℗ Fresh-Cut Fruits and℗ Vegetables; 4.5.1 UV-C Irradiation
Dimensions
unknown
Extent
1 online resource (xii, 306 pages)
File format
unknown
Form of item
online
Isbn
9783319106762
Level of compression
unknown
Media category
computer
Media MARC source
rdamedia
Media type code
  • c
Note
SpringerLink
Other control number
10.1007/978-3-319-10677-9
Other physical details
illustrations (some color).
Quality assurance targets
not applicable
Reformatting quality
unknown
Sound
unknown sound
Specific material designation
remote
System control number
  • (OCoLC)894509404
  • (OCoLC)ocn894509404
Label
Minimally processed foods : technologies for safety, quality, and convenience, Mohammed Wasim Siddiqui, Mohammad Shafiur Rahman, editors
Link
https://ezproxy.lib.ou.edu/login?url=http://link.springer.com/10.1007/978-3-319-10677-9
Publication
Copyright
Note
Includes index
Antecedent source
unknown
Carrier category
online resource
Carrier category code
  • cr
Carrier MARC source
rdacarrier
Color
multicolored
Content category
text
Content type code
  • txt
Content type MARC source
rdacontent
Contents
  • Preface; Acknowledgment; Contents; About the Editors; Chapter 1: Minimally Processed Foods: Overview; 1.1 Introduction; 1.2 Purposes of℗ Minimal Processing; 1.3 Applications of℗ Minimal Processing; 1.3.1 Plant Based Minimally Processed Foods: Fresh Fruits and℗ Vegetables; 1.3.2 Animal Based Minimal Processed℗ Foods: Meat and℗ Sea℗ Foods; 1.4 Quality and℗ Safety of℗ Minimally Processed Foods; 1.5 Impact of℗ Minimal Processing on℗ Quality of℗ Food Products; 1.6 Impact of℗ Minimal Processing on℗ Nutrition Contents; 1.7 Concept of℗ Hurdle Technology; 1.8 Fresh-Cut Fruits and℗ Vegetables
  • 1.8.1 Washing, Peeling, and℗ Slicing of℗ Fresh-Cut Fruits and℗ Vegetables1.8.2 Operations Affecting the℗ Quality of℗ Fresh-Cut Fruits and℗ Vegetables; 1.8.3 Factors Affecting the℗ Washing of℗ Fresh-Cut Fruits and℗ Vegetables; 1.9 Packaging Technologies for℗ Minimally Processed Foods; 1.10 Minimal Processing Techniques; 1.10.1 Thermal Methods; 1.10.2 Coupling with℗ Non-thermal Methods; 1.11 Conclusions; References; Chapter 2: Hurdle Technology in℗ Food Preservation; 2.1 Introduction; 2.2 Guide Lines for℗ pH and℗ Salt; 2.2.1 pH Value; 2.2.2 Salt (i.e. Sodium Chloride); 2.3 Progress in℗ Developing Guidelines
  • 2.4 Concepts of℗ Food Stability Determination2.4.1 F-Value; 2.4.2 Water Activity; 2.4.3 Glass Transition; 2.4.4 Critical Temperature Concept and℗ Molecular Mobility; 2.4.5 State Diagram; 2.4.6 Macro-Micro Region in℗ the℗ State Diagram; 2.5 Progress in℗ Microbial Reaction in℗ Relation to℗ Hurdle Concept; 2.6 Prediction for℗ Multi-hurdles; 2.7 Conclusion; Nomenclature; References; Chapter 3: Packaging Methods for℗ Minimally Processed℗ Foods; 3.1 Introduction; 3.2 Criteria for℗ Selection of℗ Packaging Materials; 3.2.1 Mass Transfer of℗ Packaging Materials; 3.2.2 Optical Properties
  • 3.2.3 Mechanical Properties3.2.4 Migration from the Package; 3.3 Packaging Technologies for℗ Minimally Processed Foods; 3.3.1 Vacuum Packaging; 3.3.2 Modified Atmosphere Packaging; 3.3.3 Active Packaging; 3.3.3.1 Antimicrobial Packaging; 3.3.3.2 Oxygen Scavengers/emitters; 3.3.3.3 CO2/Emitters; 3.3.3.4 Humidity Regulated Packages; 3.3.3.5 Ethylene Scavenging; 3.3.3.6 Ultraviolet Light Filters; 3.3.4 Edible Films and℗ Coatings; 3.3.5 Microwaveable Packaging; 3.3.6 Migration Aspects; 3.4 Conclusions; References; Chapter 4: Washing, Peeling and℗ Cutting of℗ Fresh-Cut Fruits and℗ Vegetables
  • 4.1 Introduction4.1.1 Factors Affecting Quality of℗ Fruits and℗ Vegetables; 4.2 Washing; 4.2.1 Washing Sanitizers and℗ Washing Aids; 4.2.2 Chlorine; 4.2.3 Chlorine Dioxide; 4.2.4 Organic Acids; 4.2.5 Ozone; 4.2.6 Hydrogen Peroxide; 4.2.7 Electrolysed Water; 4.2.8 Trisodium Phosphate; 4.3 Peeling; 4.3.1 Manual Peeling; 4.3.2 Mechanical Peeling; 4.3.3 Lye Peeling; 4.3.4 Enzymatic Peeling; 4.3.5 Thermal Peeling; 4.3.6 Infrared Peeling; 4.4 Cutting; 4.4.1 Enzymes Used in℗ Cutting; 4.4.2 Factors Affect Cutting; 4.5 Emerging Technology in℗ Fresh-Cut Fruits and℗ Vegetables; 4.5.1 UV-C Irradiation
Dimensions
unknown
Extent
1 online resource (xii, 306 pages)
File format
unknown
Form of item
online
Isbn
9783319106762
Level of compression
unknown
Media category
computer
Media MARC source
rdamedia
Media type code
  • c
Note
SpringerLink
Other control number
10.1007/978-3-319-10677-9
Other physical details
illustrations (some color).
Quality assurance targets
not applicable
Reformatting quality
unknown
Sound
unknown sound
Specific material designation
remote
System control number
  • (OCoLC)894509404
  • (OCoLC)ocn894509404

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