Food Processing: Strategies for Quality Assessment (eBook)

Abdul Malik, Zerrin Erginkaya, Saghir Ahmad, Hüseyin Erten (Herausgeber)

eBook Download: PDF

2014 | 2014
XI, 510 Seiten
Springer New York (Verlag)
978-1-4939-1378-7 (ISBN)

Infos

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.

Inhalt

1.         Food Processing: Strategies for quality assessment, A broad perspectiveAbdul Malik, Farhana Masood and Saghir Ahmad2.         Fruit Processing Ömer Utku ÇOPUR and Canan Ece TAMER3.         Citrus Juices Technology             Asiye AKYILDIZ and Erdal AĞÇAM 4.          Nutritional Quality Assessment in Dairy Products - A Perspective            A. Adnan Hayaloglu and Mehmet Güven5.         Meat products and by-products for value addition Saghir Ahmad and Abdul Ghafour Badpa6.         Surface Decontamination Treatments for improving the safety of meat and poultryHakan Benli7.         Food quality and safety Saghir Ahmad8.         Foodborne Microbial Diseases and Control: Foodborne Infections and IntoxicationsSait Aykut Aytac and Birce Mercanoglu Taban 9.         Microbial Metabolites as Biological Control Agents in Food Safety Zerrin Erginkaya, Emel Ünal and Selin Kalkan10. Use of antimicrobial edible films and coatings as packaging materials for food safetyZerrin 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 AnalysisBirce Mercanoglu Taban and Sait Aykut Aytac13. Value addition and preservation by fermentation technologySaghir Ahmad 14. Importance of yeasts and lactic acid bacteria in food processingHüseyin Erten, Bilal Ağırman, Cennet Pelin Boyacı Gündüz, Erdem Çarşanba, Selvihan Sert, Sezgi Bircan and Hasan Tangüler15. Application of membrane technology in food processingSaghir Ahmad and Sk. Musheer Ahmad16. Technology for value addition and preservation of horticultural produce Ram Kishor Gupta17. Post Harvest Management and Value Addition of Horticultural CropsPrabhat Kumar Srivastava and Saghir Ahmad18. Development of Value Added Products from Food WastesCanan Ece TAMER and Ömer Utku ÇOPUR19. Nanotechnology in Food and Agriculture Industry Emir Ayşe Özer, Melike Özcan and Mustafa Didin                                                                                                           

Produkt-Details

• Erscheint lt. Verlag: 5.11.2014
• Reihe/Serie: Food Engineering Series
• Reihe/Serie: Food Engineering Series
• Zusatzinfo: XI, 510 p. 35 illus., 15 illus. in color.
• Verlagsort: New York
• Sprache: englisch
• Themenwelt: Naturwissenschaften ► Chemie
• Themenwelt: Technik ► Lebensmitteltechnologie
• Schlagworte: Food Processing • Food Quality • Food Safety
• ISBN-10: 1-4939-1378-6 / 1493913786
• ISBN-13: 978-1-4939-1378-7 / 9781493913787