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The aim of the food processing is to ensure 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 dealing with 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.
List of contents
Food Processing: Strategies for quality assessment, A broad perspective Abdul Malik, Farhana Masood and Saghir Ahmad .- Fruit Processing Ömer Utku ÇOPUR and Canan Ece TAMER .- Citrus Juices Technology Asiye AKYILDIZ and Erdal AGÇAM .- Nutritional Quality Assessment in Dairy Products - A Perspective .- A. Adnan Hayaloglu and Mehmet Güven .- Meat products and by-products for value addition .- Saghir Ahmad and Abdul Ghafour Badpa .- Surface Decontamination Treatments for improving the safety of meat and poultry Hakan Benli .- Food quality and safety Saghir Ahmad .- Foodborne Microbial Diseases and Control: Foodborne Infections and Intoxications Sait Aykut Aytac and Birce Mercanoglu Taban .- Microbial Metabolites as Biological Control Agents in Food Safety .- Zerrin Erginkaya, Emel Ünal and Selin Kalkan .- Use of antimicrobial edible films and coatings as packaging materials for food safety .- Zerrin Erginkaya, Selin Kalkan and Emel Ünal .- Recent Approaches in Risk Assessment of Foods Farhana Masood, Samira Umme Aiman, Sana Khan, Showkat Ahmad Lone and Abdul Malik .- Microbiological Quality Systems and Microbial Risk Analysis Birce Mercanoglu Taban and Sait Aykut.- AytacValue addition and preservation by fermentation technology Saghir Ahmad.- Importance of yeasts and lactic acid bacteria in food processing Hüseyin Erten, Bilal Agirman, Cennet Pelin Boyaci Gündüz, Erdem Çarsanba, Selvihan Sert, Sezgi Bircan and Hasan Tangüler.- Application of membrane technology in food processing Saghir Ahmad and Sk. Musheer Ahmad.- Technology for value addition and preservation of horticultural produce Ram Kishor Gupta.- Post Harvest Management and Value Addition of Horticultural Crops Prabhat Kumar Srivastava and Saghir Ahmad.- Development of Value Added Products from Food Wastes Canan Ece TAMER and Ömer Utku ÇOPUR.- Nanotechnology in Food and Agriculture Industry Emir Ayse Özer, Melike Özcan and MustafaDidin.
Summary
The aim of the food processing is to ensure 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 dealing with 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.
