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