TY  - GEN
N2  - 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.
AB  - 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.
T1  - Minimally processed foodstechnologies for safety, quality, and convenience /
AU  - Siddiqui, Mohammed Wasim,
AU  - Rahman, Shafiur,
CN  - TP370.5
N1  - Includes index.
ID  - 724060
KW  - Processed foods.
KW  - Food industry and trade.
SN  - 9783319106779
SN  - 3319106775
TI  - Minimally processed foodstechnologies for safety, quality, and convenience /
LK  - https://univsouthin.idm.oclc.org/login?url=http://link.springer.com/10.1007/978-3-319-10677-9
UR  - https://univsouthin.idm.oclc.org/login?url=http://link.springer.com/10.1007/978-3-319-10677-9
ER  -