Quality Of Fresh And Processed Foods

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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 : 339 pages
File Size : 49,5 Mb
Release : 2012-12-06
Category : Technology & Engineering
ISBN : 9781441990907

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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.

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 : 50,6 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

Food Processing for Increased Quality and Consumption

Alexandru Mihai Grumezescu,Alina Maria Holban
Food Processing for Increased Quality and Consumption Book PDF

Author : Alexandru Mihai Grumezescu,Alina Maria Holban
Publisher : Academic Press
Page : 522 pages
File Size : 47,9 Mb
Release : 2018-04-08
Category : Technology & Engineering
ISBN : 9780128114995

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Food Processing for Increased Quality and Consumption by Alexandru Mihai Grumezescu,Alina Maria Holban Pdf

Food Processing for Increased Quality and Consumption, Volume 18 in the Handbook of Food Bioengineering series, offers an updated perspective on the novel technologies utilized in food processing. This resource highlights their impact on health, industry and food bioengineering, also emphasizing the newest aspects of investigated technologies and specific food products through recently developed processing methods. As processed foods are more frequently consumed, there is increased demand to produce foods that attract people based on individual preferences, such as taste, texture or nutritional value. This book provides advantageous tools that improve food quality, preservation and aesthetics. Examines different frying techniques, dielectric defrosting, high pressure processing, and more Provides techniques to improve the quality and sensory aspects of foods Includes processing techniques for meat, fish, fruit, alcohol, yogurt and whey Outlines techniques for fresh, cured and frozen foods Presents processing methods to improve the nutritional value of foods

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 : 43,9 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.

Health and Safety Aspects of Food Processing Technologies

Abdul Malik,Zerrin Erginkaya,Hüseyin Erten
Health and Safety Aspects of Food Processing Technologies Book PDF

Author : Abdul Malik,Zerrin Erginkaya,Hüseyin Erten
Publisher : Springer Nature
Page : 672 pages
File Size : 55,8 Mb
Release : 2019-10-31
Category : Technology & Engineering
ISBN : 9783030249038

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Health and Safety Aspects of Food Processing Technologies by Abdul Malik,Zerrin Erginkaya,Hüseyin Erten Pdf

Food processing is expected to affect content, activity and bioavailability of nutrients; the health-promoting capacity of food products depends on their processing history. Traditional technologies, such as the use of antimicrobials and thermal processing, are efficient in increasing nutritional value to an extent, though they may not be effective at addressing food safety, particularly when it comes to maintaining the food's molecular structure. Modern food processing plants improve the quality of life for people with allergies, diabetics, and others who cannot consume some common food elements. Food processing can also add extra nutrients, such as vitamins. Processed foods are often less susceptible to early spoilage than fresh foods and are better suited for long-distance transportation from the source to the consumer. However, food processing can also decrease the nutritional value of foods and introduce hazards not encountered with naturally occurring products. Processed foods often include food additives, such as flavourings and texture-enhancing agents, which may have little or no nutritive value, and may in fact be unhealthy. This book deals with the subject of food processing in a unique way, providing an overview not only of current techniques in food processing and preservation (i.e., dairy, meat, cereal, vegetables, fruits and juice processing, etc.) but also the health and safety aspects: food technologies that improve nutritional quality of foods, functional foods, and nanotechnology in the food and agriculture industry. The text also looks into the future by defining current bottlenecks and future research goals. This work will serve as a ready reference for the subject matter to students and researchers alike.

Fruit and Vegetable Processing

W. M. F. Jongen
Fruit and Vegetable Processing Book PDF

Author : W. M. F. Jongen
Publisher : Unknown
Page : 0 pages
File Size : 53,8 Mb
Release : 2002
Category : Fruit
ISBN : 1591244323

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Fruit and Vegetable Processing by W. M. F. Jongen Pdf

Fruit and vegetables are both major food products in their own right and key ingredients in many processed foods. There has been growing research on their importance to health and techniques to preserve the nutritional and sensory qualities desired by consumers. This major collection summarises some of the key themes in this recent research. Part one looks at fruit, vegetables and health. There are chapters on the health benefits of increased fruit and vegetable consumption, antioxidants and improving the nutritional quality of processed fruits. Part two considers ways of managing safety and quality through the supply chain. A number of chapters discuss the production of fresh fruit and vegetables, looking at modelling, the use of HACCP systems and ways of maintaining postharvest quality. There are also two chapters on instrumentation for measuring quality. Two final chapters look at maintaining the safety and quality of processed fruit and vegetables. Part three reviews technologies to improve fruit and vegetable products. Two chapters consider how to extend the shelf-life of fruits and vegetables during cultivation. The following three chapters then consider how postharvest handling can improve quality, covering minimal processing, new modified atmosphere packaging techniques and the use of edible coatings. Two final chapters discuss two major recent technologies in processing fruit and vegetables: high pressure processing and the use of vacuum technology. With its distinguished editor and international team of contributors, Fruit and vegetable processing provides an authoritative review of key research on measuring and improving the quality of both fresh and processed fruits and vegetables. Reviews recent research on improving the sensory, nutritional and functional qualities of fruit and vegetables, whether as fresh or processed productsExamines the importance of fruits and vegetables in processed foods and outlines techniques to preserve the nutritional and sensory qualities desired by consumersDiscusses two major technologies in processing fruits and vegetables: high pressure processing and the use of vacuum technology.

Food Quality and Shelf Life

Charis M. Galanakis
Food Quality and Shelf Life Book PDF

Author : Charis M. Galanakis
Publisher : Academic Press
Page : 418 pages
File Size : 46,6 Mb
Release : 2019-06-25
Category : Business & Economics
ISBN : 9780128171905

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Food Quality and Shelf Life by Charis M. Galanakis Pdf

Food Quality and Shelf Life covers all aspects and challenges of food preservation, packaging and shelf-life. It provides information on the most important pillars in the field, starting with active and smart packaging materials, novel technologies, and control tools in all stages between production and consumer. The book gives emphasis to methodological approaches for sensory shelf-life estimation and the impact of packaging on sensorial properties. Researchers and professionals alike will find this reference useful, especially those who are interested in the performance evaluation of future packaging for fresh produce in the cold chain and temperature management in the supply chain. Presents insights regarding new trends in emerging technologies in the field Includes hot topics, such as modified atmosphere packaging and active materials to improve shelf-life Provides shelf-life assessment and modeling methodologies and accelerated shelf-life testing

Fruit and Vegetable Processing

Wim Jongen
Fruit and Vegetable Processing Book PDF

Author : Wim Jongen
Publisher : Elsevier
Page : 408 pages
File Size : 55,5 Mb
Release : 2002-08-13
Category : Technology & Engineering
ISBN : 9781855736641

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Fruit and Vegetable Processing by Wim Jongen Pdf

Fruit and vegetables are both major food products in their own right and key ingredients in many processed foods. There has been growing research on their importance to health and techniques to preserve the nutritional and sensory qualities desired by consumers. This major collection summarises some of the key themes in this recent research. Part one looks at fruit, vegetables and health. There are chapters on the health benefits of increased fruit and vegetable consumption, antioxidants and improving the nutritional quality of processed fruits. Part two considers ways of managing safety and quality through the supply chain. A number of chapters discuss the production of fresh fruit and vegetables, looking at modelling, the use of HACCP systems and ways of maintaining postharvest quality. There are also two chapters on instrumentation for measuring quality. Two final chapters look at maintaining the safety and quality of processed fruit and vegetables. Part three reviews technologies to improve fruit and vegetable products. Two chapters consider how to extend the shelf-life of fruits and vegetables during cultivation. The following three chapters then consider how postharvest handling can improve quality, covering minimal processing, new modified atmosphere packaging techniques and the use of edible coatings. Two final chapters discuss two major recent technologies in processing fruit and vegetables: high pressure processing and the use of vacuum technology. With its distinguished editor and international team of contributors, Fruit and vegetable processing provides an authoritative review of key research on measuring and improving the quality of both fresh and processed fruits and vegetables. Reviews recent research on improving the sensory, nutritional and functional qualities of fruit and vegetables, whether as fresh or processed products Examines the importance of fruits and vegetables in processed foods and outlines techniques to preserve the nutritional and sensory qualities desired by consumers Discusses two major technologies in processing fruits and vegetables: high pressure processing and the use of vacuum technology

Fresh-Cut Fruits and Vegetables

Mohammed Wasim Siddiqui
Fresh Cut Fruits and Vegetables Book PDF

Author : Mohammed Wasim Siddiqui
Publisher : Academic Press
Page : 396 pages
File Size : 49,9 Mb
Release : 2019-11-10
Category : Medical
ISBN : 9780128165393

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Fresh-Cut Fruits and Vegetables by Mohammed Wasim Siddiqui Pdf

Fresh-Cut Fruits and Vegetables: Technologies and Mechanisms for Safety Control covers conventional and emerging technologies in one single source to help industry professionals maintain and enhance nutritional and sensorial quality of fresh-cut fruits and vegetables from a quality and safety perspective. The book provides available literature on different approaches used in fresh-cut processing to ensure safety and quality. It discusses techniques with the aim of preserving quality and safety in sometimes unpredictable environments. Sanitizers, antioxidants, texturizers, natural additives, fortificants, probiotics, edible coatings, active and intelligent packaging are all presented. Both advantages and potential consequences are included to ensure microbial safety, shelf-life stability and preservation of organoleptic and nutritional quality. Industry researchers, professionals and students will all find this resource essential to understand the feasibility and operability of these techniques in modern-day processing to make informed choices. Provides current information on microbial infection, quality preservation, and technology with in-depth discussions on safety mechanisms Presents ways to avoid residue avoidance in packaging and preservation Includes quality issues of microbial degradation and presents solutions for pre-harvest management

Color Quality of Fresh and Processed Foods

Catherine A. Culver,Ronald E. Wrolstad
Color Quality of Fresh and Processed Foods Book PDF

Author : Catherine A. Culver,Ronald E. Wrolstad
Publisher : Unknown
Page : 600 pages
File Size : 41,5 Mb
Release : 2008
Category : Business & Economics
ISBN : UOM:39015075630288

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Color Quality of Fresh and Processed Foods by Catherine A. Culver,Ronald E. Wrolstad Pdf

The importance of color quality in foods and beverages and how it can be measured is the focus of this 33-chapter book. Six chapters are devoted to the regulatory aspects of food colorants.

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 : 43,6 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.

Processing Foods

Fernanda A. R. Oliveira,Jorge C. Oliveira
Processing Foods Book PDF

Author : Fernanda A. R. Oliveira,Jorge C. Oliveira
Publisher : CRC Press
Page : 512 pages
File Size : 53,5 Mb
Release : 2019-05-24
Category : Technology & Engineering
ISBN : 9781420049008

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Processing Foods by Fernanda A. R. Oliveira,Jorge C. Oliveira Pdf

Processing Foods: Quality Optimization and Process Assessment provides a large body of updated information - helping researchers and industrialists make use of new concepts, technologies and approaches that are at the heart of modern food research. It will be a useful tool in the interweaving of scientific and technological information that the mul

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 : 360 pages
File Size : 52,8 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 perspectives of the producer, the handler, the consumer, the food preparer, as well as the food inspector, and researcher. This book provides you with the latest research and insight into assuring the microbial safety of red meats, poultry, fish, vegetables, fruits, and bakery products that receive less than stringent sterilizing preparation. It explores and describes the methods used for pathogen detection along with strategies for preventing future pathogen occurrences in the minimally processed foods. The book also provides in-depth evaluations of HACCP regulations and risk assessments of those minimally processed foods. Designed to stimulate the development of increasingly safer foods, Microbial Safety of Minimally Processed Foods details state-of-the-art technologies that have the potential to enhance microbiological safety of minimally processed foods without sacrificing their natural, untreated visual appearance and sensory properties.

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 : 47,5 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.

Advances in Fresh-Cut Fruits and Vegetables Processing

Olga Martin-Belloso,Robert Soliva Fortuny
Advances in Fresh Cut Fruits and Vegetables Processing Book PDF

Author : Olga Martin-Belloso,Robert Soliva Fortuny
Publisher : CRC Press
Page : 424 pages
File Size : 49,8 Mb
Release : 2010-10-21
Category : Technology & Engineering
ISBN : 9781420071238

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Advances in Fresh-Cut Fruits and Vegetables Processing by Olga Martin-Belloso,Robert Soliva Fortuny Pdf

Despite a worldwide increase in demand for fresh-cut fruit and vegetables, in many countries these products are prepared in uncontrolled conditions and have the potential to pose substantial risk for consumers. Correspondingly, researchers have ramped up efforts to provide adequate technologies and practices to assure product safety while keeping n