Minimally Processed Foods

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Minimally Processed Foods

Mohammed Wasim Siddiqui,Mohammad Shafiur Rahman
Minimally Processed Foods Book PDF

Author : Mohammed Wasim Siddiqui,Mohammad Shafiur Rahman
Publisher : Springer
Page : 306 pages
File Size : 52,6 Mb
Release : 2014-10-29
Category : Technology & Engineering
ISBN : 9783319106779

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Minimally Processed Foods by Mohammed Wasim Siddiqui,Mohammad Shafiur Rahman Pdf

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

Microbial Safety of Minimally Processed Foods

Vijay K. Juneja,John S. Novak,Gerald M. Sapers
Microbial Safety of Minimally Processed Foods Book PDF

Author : Vijay K. Juneja,John S. Novak,Gerald M. Sapers
Publisher : CRC Press
Page : 358 pages
File Size : 44,6 Mb
Release : 2002-12-03
Category : Technology & Engineering
ISBN : 9781420031850

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Microbial Safety of Minimally Processed Foods by Vijay K. Juneja,John S. Novak,Gerald M. Sapers Pdf

While minimally processed foods satisfy the increasing market demands for foods with fewer preservatives, higher nutritive value, and fresh sensory attributes, there is a greater risk of diseases if they are improperly handled. Microbial Safety of Minimally Processed Foods explores innovative preventative solutions to food-borne diseases from the p

Minimally Processed Refrigerated Fruits & Vegetables

R.C. Wiley
Minimally Processed Refrigerated Fruits Vegetables Book PDF

Author : R.C. Wiley
Publisher : Springer Science & Business Media
Page : 392 pages
File Size : 49,9 Mb
Release : 1994-04-30
Category : Science
ISBN : 0412055716

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Minimally Processed Refrigerated Fruits & Vegetables by R.C. Wiley Pdf

Introduction to minimally processed refrigerated fruits and vegetables; Initial preparation, handling, and distribution of minimally processed refrigerated fruits; Preservation methods for minimally processed refrigerated fruits and vegetables; Packing of minimally processed fruits and vegetables; Some biological and physical principles underlying modified atmosphere packaging; Microbiological spoilage and pathogens in minimally processed refrigerated fruits and vegetables; Nutritional quality of fruits and vegetables subjetc to minimally processes; Regulatory issues associated with minimally processed refrigerated foods.

Minimally Processed Refrigerated Fruits and Vegetables

Fatih Yildiz,Robert C. Wiley
Minimally Processed Refrigerated Fruits and Vegetables Book PDF

Author : Fatih Yildiz,Robert C. Wiley
Publisher : Springer
Page : 774 pages
File Size : 49,9 Mb
Release : 2017-05-11
Category : Science
ISBN : 9781493970186

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Minimally Processed Refrigerated Fruits and Vegetables by Fatih Yildiz,Robert C. Wiley Pdf

The first edition of Minimally Processed and Refrigerated Fruits and Vegetables, edited by Robert C. Wiley and Fatih Yildiz, was published in 1994. At the time of publication, this was a new concept and was well-received by the scientific community. Minimally processed foods are whole plant tissues (the identity of the plant tissue is recognized by consumers), which may contain active enzymes, live tissues, and plant cells. These are some of the basics for the healthy food design. The overall function of these foods is to provide convenient (ready-to-serve, ready-to cook, free of any pesticides and contaminants),like-fresh products for food service and retail consumers. Minimally Processed and Refrigerated Foods (MPR) have been popular in many countries. The following are some of the advantages offered by MPR produce foods: 1. Ease of portion control in the food service industry 2. Lower transportation cost (all inedible portions of the produce are removed prior to transportation) 3. No waste is generated at the point of consumption 4. Utilization and recycling of the waste is much easier 5. Value-added new fruit and vegetable products and meal development is possible and easy 6. No requirement is needed for phytosanitary control during trade 7-No glycation end products formation during processing, 8.Degree of food processing is minimized for optimal health of human, the processing plant for MPR produce, which is not addressed in any other books on this topic, will be described in this second edition. Also, comparison of minimal processing technologies with other technologies was explained in the first publication and will be updated in this second edition. During the last 200 years the purpose of food processing was a-safety(sterilization, Pasteurization,1804 Nicholas Apert,Pasteur 1867), and b-prevention of deficiency diseases(Enrichments),but MPR foods provides a two new dimensions to food processing ; a-Prevention of chronic diseases(bioactive compounds) and b-Optimum health (functional foods,Superfoods,Neutraceuticals, and Medical foods) for human.

Minimal Processing Technologies in the Food Industries

T Ohlsson,N Bengtsson
Minimal Processing Technologies in the Food Industries Book PDF

Author : T Ohlsson,N Bengtsson
Publisher : Elsevier
Page : 305 pages
File Size : 46,7 Mb
Release : 2002-07-26
Category : Technology & Engineering
ISBN : 9781855736795

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Minimal Processing Technologies in the Food Industries by T Ohlsson,N Bengtsson Pdf

The emergence of ‘minimal’ processing techniques, which have a limited impact on a food’s nutritional and sensory properties, has been a major new development in the food industry. This book provides an authoritative review of the range of minimal techniques currently available, their applications and safety and quality issues. Reviews the range of minimal processing techniques, their advantages and disadvantages and their use in food production Discusses the range of thermal technologies, such as infrared heating, ohmic heating, and dielectric methods, including the use of microwaves Presents alternatives to thermal processing, ranging from irradiation to high pressure processing and the use of pulsed electric fields

Minimally Processed Refrigerated Fruits & Vegetables

R.C. Wiley
Minimally Processed Refrigerated Fruits Vegetables Book PDF

Author : R.C. Wiley
Publisher : Springer Science & Business Media
Page : 379 pages
File Size : 51,7 Mb
Release : 2012-12-06
Category : Technology & Engineering
ISBN : 9781461523932

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Minimally Processed Refrigerated Fruits & Vegetables by R.C. Wiley Pdf

The objective of this book is to introduce, organize, and document the scientific, technical and practical aspects involved with the man ufacture, storage, distribution and marketing of minimally pro cessed refrigerated (MPR) fruits and vegetables. The overall func tion of these foods is to provide a convenient, like-fresh product for food service and retail consumers. A high level of quality accom panied by superior safety are essential requisites of MPR fruits and vegetables. Since refrigeration or chilling is essential to the quality and safety of these food products, "refrigeration" is included in the title of this book, i.e. MPRefrigerated fruits and vegetables. This swiftly emerging area of processing requires organization and unification of thinking concerning fruit and vegetable food products which are not considered commercially sterile from a classical stand point. Fruits and vegetables require very special attention because of the multitude of enzymic and respiratory factors as well as mi crobiological concerns which impact on the safety of low acid and acidified vegetables and on the economic viability of high acid fruit products of all kinds.

Ultra-processed foods, diet quality and human health

Food and Agriculture Organization of the United Nations
Ultra processed foods diet quality and human health Book PDF

Author : Food and Agriculture Organization of the United Nations
Publisher : Food & Agriculture Org.
Page : 48 pages
File Size : 52,7 Mb
Release : 2019-07-31
Category : Political Science
ISBN : 9789251317013

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Ultra-processed foods, diet quality and human health by Food and Agriculture Organization of the United Nations Pdf

The significance of industrial processing for the nature of food and the state of human health - and in particular the techniques and ingredients developed by modern food science and technology - is generally underestimated. This is evident in both national and international policies and strategies designed to improve populations' nutrition and health. Until recently it has also been neglected in epidemiological and experimental studies concerning diet, nutrition and health. This report seeks to assess the impact of ultra-processed food on diet quality and health, based on NOVA, a food classification system developed by researchers at the University of Sao Paulo, Brazil.

Quality of Fresh and Processed Foods

Fereidoon Shahidi,Arthur M. Spanier,Chi-Tang Ho,Terry Braggins
Quality of Fresh and Processed Foods Book PDF

Author : Fereidoon Shahidi,Arthur M. Spanier,Chi-Tang Ho,Terry Braggins
Publisher : Springer Science & Business Media
Page : 368 pages
File Size : 47,7 Mb
Release : 2003-12-31
Category : Technology & Engineering
ISBN : 0306480719

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Quality of Fresh and Processed Foods by Fereidoon Shahidi,Arthur M. Spanier,Chi-Tang Ho,Terry Braggins Pdf

Quality is a composite term encompassing many characteristics of foods. These include color, aroma, texture, general nutrition, shelf-life, stability, and possible presence of undesirable constituents. Obviously deterioration of quality may lead to changes in the attributes that characterize the food in its fresh or freshly processed state. In addition, quality enhancement of products may be carried out using appropriate processing techniques. Interaction of different components present with one another could have a profound effect on sensory quality of products. Meanwhile, presence of extraneous matter such as pesticides and debris may also contribute to a compromise in the quality of foods. In addition, processing often brings about changes in many attributes of food including its nutritional value. Thus, examination of process-induced changes in food products is important. In this book, a cursory account of quality attributes of fresh and processed foods is provided. The book is of interest to food scientists, nutritionists and biochemists in academia, government and industry.

Canning, Freezing & Drying

Sunset magazine
Canning Freezing Drying Book PDF

Author : Sunset magazine
Publisher : Sunset Books/Sunset Publishing Corporation
Page : 134 pages
File Size : 54,9 Mb
Release : 1981
Category : Cooking
ISBN : 0376022132

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Canning, Freezing & Drying by Sunset magazine Pdf

Preserving your own food -- for nutrition, satisfaction, and economy. Step-by-step illustrated directions with easy-to-use charts for canning, freezing, and drying.

Processed Foods

Rebecca Rissman
Processed Foods Book PDF

Author : Rebecca Rissman
Publisher : ABDO
Page : 51 pages
File Size : 52,8 Mb
Release : 2015-08-01
Category : Juvenile Nonfiction
ISBN : 9781629699332

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Processed Foods by Rebecca Rissman Pdf

Processed Foods helps readers trace the history of food processing, explore the science behind it, understand why we process food, and discuss controversies from an objective viewpoint. The title will engage readers on the topic and help them to weigh the pros and cons as they make their own food decisions. Aligned to Common Core Standards and correlated to state standards. Core Library is an imprint of Abdo Publishing, a division of ABDO.

Decontamination of Fresh and Minimally Processed Produce

Vicente M. Gómez-López
Decontamination of Fresh and Minimally Processed Produce Book PDF

Author : Vicente M. Gómez-López
Publisher : John Wiley & Sons
Page : 577 pages
File Size : 43,9 Mb
Release : 2012-02-13
Category : Technology & Engineering
ISBN : 9781118229316

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Decontamination of Fresh and Minimally Processed Produce by Vicente M. Gómez-López Pdf

Attempts to provide safer and higher quality fresh and minimally processed produce have given rise to a wide variety of decontamination methods, each of which have been extensively researched in recent years. Decontamination of Fresh and Minimally Processed Produce is the first book to provide a systematic view of the different types of decontaminants for fresh and minimally processed produce. By describing the different effects – microbiological, sensory, nutritional and toxicological – of decontamination treatments, a team of internationally respected authors reveals not only the impact of decontaminants on food safety, but also on microbial spoilage, vegetable physiology, sensory quality, nutritional and phytochemical content and shelf-life. Regulatory and toxicological issues are also addressed. The book first examines how produce becomes contaminated, the surface characteristics of produce related to bacterial attachment, biofilm formation and resistance, and sublethal damage and its implications for decontamination. After reviewing how produce is washed and minimally processed, the various decontamination methods are then explored in depth, in terms of definition, generation devices, microbial inactivation mechanisms, and effects on food safety. Decontaminants covered include: chlorine, electrolyzed oxidizing water, chlorine dioxide, ozone, hydrogen peroxide, peroxyacetic acid, essential oils and edible films and coatings. Other decontamination methods addressed are biological strategies (bacteriophages, protective cultures, bacteriocins and quorum sensing) and physical methods (mild heat, continuous UV light, ionizing radiation) and various combinations of these methods through hurdle technology. The book concludes with descriptions of post-decontamination methods related to storage, such as modified atmosphere packaging, the cold chain, and modeling tools for predicting microbial growth and inactivation. The many methods and effects of decontamination are detailed, enabling industry professionals to understand the available state-of-the-art methods and select the most suitable approach for their purposes. The book serves as a compendium of information for food researchers and students of pre- and postharvest technology, food microbiology and food technology in general. The structure of the book allows easy comparisons among methods, and searching information by microorganism, produce, and quality traits.

Nonthermal Preservation of Foods

Enrique Palou
Nonthermal Preservation of Foods Book PDF

Author : Enrique Palou
Publisher : CRC Press
Page : 304 pages
File Size : 50,8 Mb
Release : 1997-10-06
Category : Technology & Engineering
ISBN : 0824799798

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Nonthermal Preservation of Foods by Enrique Palou Pdf

"Written by four experts actively researching alternatives to conventional thermal methods in food preservation. Presents information on traditional and emerging nonthermal food processing technologies in a convenient, single-source volume--offering an incisive view of the latest experimental results, state-of-the-art applications, and new developments in food preservation technology. Furnishes a thorough review of nonthermal techniques such as high hydrostatic pressure, pulsed electric fields, oscillating magnetic fields, light pulses, ionizing irradiation, the use of chemicals and bacteriocins as preservation aids, and combined methods/hurdle technology."

Unprocessed

Megan Kimble
Unprocessed Book PDF

Author : Megan Kimble
Publisher : HarperCollins
Page : 307 pages
File Size : 47,8 Mb
Release : 2015-06-23
Category : Cooking
ISBN : 9780062382474

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Unprocessed by Megan Kimble Pdf

In the tradition of Michael Pollan’s bestselling In Defense of Food comes this remarkable chronicle, from a founding editor of Edible Baja Arizona, of a young woman’s year-long journey of eating only whole, unprocessed foods—intertwined with a journalistic exploration of what “unprocessed” really means, why it matters, and how to afford it. In January of 2012, Megan Kimble was a twenty-six-year-old living in a small apartment without even a garden plot to her name. But she cared about where food came from, how it was made, and what it did to her body: so she decided to go an entire year without eating processed foods. Unprocessed is the narrative of Megan’s extraordinary year, in which she milled wheat, extracted salt from the sea, milked a goat, slaughtered a sheep, and more—all while earning an income that fell well below the federal poverty line. What makes a food processed? As Megan would soon realize, the answer to that question went far beyond cutting out snacks and sodas, and became a fascinating journey through America’s food system, past and present. She learned how wheat became white; how fresh produce was globalized and animals industrialized. But she also discovered that in daily life, as she attempted to balance her project with a normal social life—which included dating—the question of what made a food processed was inextricably tied to gender and economy, politics and money, work and play. Backed by extensive research and wide-ranging interviews—and including tips on how to ditch processed food and transition to a real-food lifestyle—Unprocessed offers provocative insights not only on the process of food, but also the processes that shape our habits, communities, and day-to-day lives.

Eat to Live

Joel Fuhrman
Eat to Live Book PDF

Author : Joel Fuhrman
Publisher : Little, Brown Spark
Page : 188 pages
File Size : 41,6 Mb
Release : 2011-01-05
Category : Health & Fitness
ISBN : 9780316183208

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Eat to Live by Joel Fuhrman Pdf

Hailed a "medical breakthrough" by Dr. Mehmet Oz, Eat to Live offers a highly effective, scientifically proven way to lose weight quickly. The key to Dr. Joel Fuhrman's revolutionary six-week plan is simple: health = nutrients / calories. When the ratio of nutrients to calories in the food you eat is high, you lose weight. The more nutrient-dense food you eat, the less you crave fat, sweets, and high-caloric foods. Eat to Live has been revised to include inspiring success stories from people who have used the program to lose shockingly large amounts of weight and recover from life-threatening illnesses; Dr. Fuhrman's nutrient density index; up-to-date scientific research supporting the principles behind Dr. Fuhrman's plan; new recipes and meal ideas; and much more. This easy-to-follow, nutritionally sound diet can help anyone shed pounds quickly-and keep them off. "Dr. Furhman's formula is simple, safe, and solid." --Body and Soul

In Defense of Processed Food

Robert L. Shewfelt
In Defense of Processed Food Book PDF

Author : Robert L. Shewfelt
Publisher : Springer
Page : 273 pages
File Size : 48,7 Mb
Release : 2016-11-23
Category : Technology & Engineering
ISBN : 9783319453941

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In Defense of Processed Food by Robert L. Shewfelt Pdf

It has become popular to blame the American obesity epidemic and many other health-related problems on processed food. Many of these criticisms are valid for some processed-food items, but many statements are overgeneralizations that unfairly target a wide range products that contribute to our health and well-being. In addition, many of the proposed dangers allegedly posed by eating processed food are exaggerations based on highly selective views of experimental studies. We crave simple answers to our questions about food, but the science behind the proclamations of food pundits is not nearly as clear as they would have you believe. This book presents a more nuanced view of the benefits and limitations of food processing and exposes some of the tricks both Big Food and its critics use to manipulate us to adopt their point of view. Food is a source of enjoyment, a part of our cultural heritage, a vital ingredient in maintaining health, and an expression of personal choice. We need to make those choices based on credible information and not be beguiled by the sophisticated marketing tools of Big Food nor the ideological appeals and gut feelings of self-appointed food gurus who have little or no background in nutrition.