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
General
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