Food Processing: Strategies for Quality Assessment

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Food Engineering Series

ISBN:	1493913778
ISBN 13:	9781493913770
Herausgeber:	Abdul Malik/Zerrin Erginkaya/Saghir Ahmad et al
Verlag:	Springer Verlag GmbH
Umfang:	xi, 510 S., 20 s/w Illustr., 15 farbige Illustr., 510 p. 35 illus., 15 illus. in color.
Erscheinungsdatum:	06.11.2014
Auflage:	1/2014
Produktform:	Gebunden/Hardback
Einband:	Gebunden

The aim of food processing is to ensure the microbiological and chemical safety of foods, adequate nutrient content and bioavailability and acceptability to the consumer with regard to sensory properties and ease of preparation. Processing may have either beneficial or harmful effects on these properties, so each of these factors must be taken into account in the design and preparation of foods. This book offers a unique look at the subject and provides not only an update of state-of-the art techniques in many critical areas of food processing and quality assessment, but also the development of value added products from food waste, safety and nanotechnology in the food and agriculture industry and looks into the future by defining current obstacles and future research goals. This book is not intended to serve as an encyclopedic review of the subject. However, the various chapters incorporate both theoretical and practical aspects and may serve as baseline information for future research through which significant development is possible.

Artikelnummer: 6760206 Kategorie: Chemische Technik

Beschreibung

Beschreibung

Inhaltsangabe1. Food Processing: Strategies for quality assessment, A broad perspectiveAbdul Malik, Farhana Masood and Saghir Ahmad2. Fruit Processing Ömer Utku ÇOPUR and Canan Ece TAMER3. Citrus Juices Technology Asiye AKYILDIZ and Erdal AGÇAM 4. Nutritional Quality Assessment in Dairy Products - A Perspective A. Adnan Hayaloglu and Mehmet Güven5. Meat products and by-products for value addition Saghir Ahmad and Abdul Ghafour Badpa6. Surface Decontamination Treatments for improving the safety of meat and poultryHakan Benli7. Food quality and safety Saghir Ahmad8. Foodborne Microbial Diseases and Control: Foodborne Infections and IntoxicationsSait Aykut Aytac and Birce Mercanoglu Taban 9. Microbial Metabolites as Biological Control Agents in Food Safety Zerrin Erginkaya, Emel Ünal and Selin Kalkan10. Use of antimicrobial edible films and coatings as packaging materials for food safetyZerrin Erginkaya, Selin Kalkan and Emel Ünal 11. Recent Approaches in Risk Assessment of Foods Farhana Masood, Samira Umme Aiman, Sana Khan, Showkat Ahmad Lone and Abdul Malik 12. Microbiological Quality Systems and Microbial Risk AnalysisBirce Mercanoglu Taban and Sait Aykut Aytac13. Value addition and preservation by fermentation technologySaghir Ahmad 14. Importance of yeasts and lactic acid bacteria in food processingHüseyin Erten, Bilal Agirman, Cennet Pelin Boyaci Gündüz, Erdem Çarsanba, Selvihan Sert, Sezgi Bircan and Hasan Tangüler15. Application of membrane technology in food processingSaghir Ahmad and Sk. Musheer Ahmad16. Technology for value addition and preservation of horticultural produce Ram Kishor Gupta17. Post Harvest Management and Value Addition of Horticultural CropsPrabhat Kumar Srivastava and Saghir Ahmad18. Development of Value Added Products from Food WastesCanan Ece TAMER and Ömer Utku ÇOPUR19. Nanotechnology in Food and Agriculture Industry Emir Ayse Özer, Melike Özcan and Mustafa Didin

Autorenporträt

Inhaltsangabe1. Food Processing: Strategies for quality assessment, A broad perspective Abdul Malik and Saghir Ahmad, India 2. FOOD SAFETY, Prof. Dr. Nevzat ARTIK Prof. Dr. Ender SINAN POYRAZOGLU Dr. Nevzat KONAR Ankara University, Engineering Faculty, Food Engineering Department/ANKARA 3. Development of value added products from food wastes, Prof. Dr. Nevzat ARTIK Prof. Dr. Ender SINAN POYRAZOGLU, Dr.Nevzat KONAR Ankara University, Engineering Faculty, Food Engineering Department/ANKARA 4. Fruit Processing Prof. Dr. Nevzat ARTIK Prof.Dr.Ender SINAN POYRAZOGLU Dr.Nevzat KONAR, Ankara University, Engineering Faculty,Food Engineering Department/ANKARA 5. Microbial Metabolites as Biological Control Agents in Food Safety, Z. Erginkaya, E. Ünal, S. Kalkan, Cukurova University, Faculty of Agriculture, Department of Food Engineering, Cukurova University, Faculty of Agriculture, Department of Food Engineering, Adana,01330, Turkey 6. Use of antimicrobial edible films and coatings as packaging materials for food safety, Z. Erginkaya, S. Kalkan, E. Ünal, Cukurova University, Faculty of Agriculture, Department of Food Engineering, Adana,01330, Turkey 7. Citrus Juice Processing, Asiye AKYILDIZ, Erdal AGÇAM University, Faculty of Agriculture, Department of Food Engineering, Adana,01330, Turkey 8. NANOTECHNOLOGY IN FOOD AND AGRICULTURE INDUSTRY, Ayse OZER, University of Mustafa Kemal, Faculty of Agriculture, Department of Food Engineering Antakya/HATAY/TURKEY 9. SURFACE DECONTAMINATION TREATMENTS FOR IMPROVING THE SAFETY OF MEAT AND POULTRY, Hakan Benli, Cukurova University, Department of Food Engineering, 01330 Balcali / Adana - Turkey 10. Post Harvest Management and Value Addition of Horticultural Crops, Prof. (Dr.) P.K. Srivastava, Dean, College of Agricultural Engineering and Post Harvest Technology, Central Agricultural University, Ranipool, Gangtok, Sikkim, India 11. Meat products and by-products for value addition, S.Ahmad, Department of Post Harvest Engg. & Tech., Aligarh Muslim University Aligarh-202002, India 12. Nutritional Quality Assessment in Dairy Processing, Mehmet Güven1 and Ibrahim Basar Saydam, University, Faculty of Agriculture, Department of Food Engineering, Adana,01330, Turkey 13. Foodborne Microbial Diseases and Control: Food Infections and Intoxications, Birce Mercanoglu Taban1, S. Aykut Aytac, 1Ankara University, Faculty of Agriculture, Dairy Technology Department, Diskapi, 06110, Ankara, Turkey 14. Value addition and preservation by fermentation technology, S.Ahmad, Department of Post Harvest Engg. & Tech., Aligarh Muslim University, Aligarh-India 15. Application of membrane technology in food processing, S.Ahmad, Department of Post Harvest Engg. & Tech., Aligarh Muslim University, Aligarh-202002, India 16. Food quality and safety, S. Ahmad, Department of Post Harvest Engg. & Tech., Aligarh Muslim University Aligarh-202002, India 17. Technology for value addition and preservation of horticultural produce, R.K. Gupta, Head, Food Grains and Oilseeds Processing Division, Central Institute of Post Harvest Engineering and Technology, Ludhiana, India.