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Food Processing: Strategies for Quality Assessment

  • Book
  • © 2014

Overview

Editors:
  1. Abdul Malik

    1. Department of Agricultural Microbiology Aligarh Muslim University, Aligarh, India

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  2. Zerrin Erginkaya

    1. Cukurova University, Department of Food Engineering Faculty of Agriculture, Adana, Turkey

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  3. Saghir Ahmad

    1. Dept. of Post Harvest Eng. and Technol. Aligarh Muslim University, Aligarh, India

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  4. Hüseyin Erten

    1. Cukurova University, Department of Food Engineering, Adana, Turkey

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  • Discusses value added products
  • Discusses the role of nanotechnology in food processing
  • Covers food safety and its role in food processing
  • Includes supplementary material: sn.pub/extras

Part of the book series: Food Engineering Series (FSES)

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Table of contents (19 chapters)

  1. Front Matter

    Pages i-xi
    Download chapter PDF

  2. Food Processing: Strategies for Quality Assessment, A Broad Perspective

    • Abdul Malik, Farhana Masood, Saghir Ahmad
    Pages 1-8

  3. Fruit Processing

    • Ömer Utku Çopur, Canan Ece Tamer
    Pages 9-35

  4. Citrus Juices Technology

    • Asiye Akyildiz, Erdal Ağçam
    Pages 37-103

  5. Nutritional Quality Assessment in Dairy Products: A Perspective

    • A. Adnan Hayaloglu, Mehmet Güven
    Pages 105-123

  6. Meat Products and Byproducts for Value Addition

    • Saghir Ahmad, Abdol Ghafour Badpa
    Pages 125-153

  7. Surface Decontamination Treatments for Improving the Safety of Meat and Poultry

    • Hakan Benli
    Pages 155-174

  8. Food Quality and Safety

    • Saghir Ahmad
    Pages 175-190

  9. Food-Borne Microbial Diseases and Control: Food-Borne Infections and Intoxications

    • Sait Aykut Aytac, Birce Mercanoglu Taban
    Pages 191-224

  10. Microbial Metabolites as Biological Control Agents in Food Safety

    • Zerrin Erginkaya, Emel Ünal, Selin Kalkan
    Pages 225-259

  11. Use of Antimicrobial Edible Films and Coatings as Packaging Materials for Food Safety

    • Zerrin Erginkaya, Selin Kalkan, Emel Ünal
    Pages 261-295

  12. Recent Approaches in Risk Assessment of Foods

    • Farhana Masood, Samira Umme Aiman, Sana Khan, Showkat Ahmad Lone, Abdul Malik
    Pages 297-313

  13. Microbiological Quality Systems and Microbial Risk Analysis

    • Birce Mercanoglu Taban, Sait Aykut Aytac
    Pages 315-333

  14. Value Addition and Preservation by Fermentation Technology

    • Saghir Ahmad
    Pages 335-349

  15. Importance of Yeasts and Lactic Acid Bacteria in Food Processing

    • Hüseyin Erten, Bilal Ağirman, Cennet Pelin Boyaci Gündüz, Erdem Çarşanba, Selvihan Sert, Sezgi Bircan et al.
    Pages 351-378

  16. Application of Membrane Technology in Food Processing

    • Saghir Ahmad, SK. Mushir Ahmed
    Pages 379-394

  17. Technology for Value Addition and Preservation of Horticultural Produce

    • R. K. Gupta
    Pages 395-425

  18. Advancements in Post-harvest Management of Fruits and Vegetables

    • P. K. Srivastava, Saghir Ahmad
    Pages 427-452

  19. Development of Value-Added Products from Food Wastes

    • Canan Ece Tamer, Ömer Utku Çopur
    Pages 453-475

  20. Nanotechnology in Food and Agriculture Industry

    • Emir Ayşe Özer, Melike Özcan, Mustafa Didin
    Pages 477-497
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Keywords

About this book

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.

Editors and Affiliations

  • Department of Agricultural Microbiology Aligarh Muslim University, Aligarh, India

    Abdul Malik

  • Cukurova University, Department of Food Engineering Faculty of Agriculture, Adana, Turkey

    Zerrin Erginkaya

  • Dept. of Post Harvest Eng. and Technol. Aligarh Muslim University, Aligarh, India

    Saghir Ahmad

  • Cukurova University, Department of Food Engineering, Adana, Turkey

    Hüseyin Erten

Bibliographic Information

  • Book Title: Food Processing: Strategies for Quality Assessment

  • Editors: Abdul Malik, Zerrin Erginkaya, Saghir Ahmad, Hüseyin Erten

  • Series Title: Food Engineering Series

  • DOI: https://doi.org/10.1007/978-1-4939-1378-7

  • Publisher: Springer New York, NY

  • eBook Packages: Chemistry and Materials Science, Chemistry and Material Science (R0)

  • Copyright Information: Springer Science+Business Media New York 2014

  • Hardcover ISBN: 978-1-4939-1377-0Published: 06 November 2014

  • Softcover ISBN: 978-1-4939-5574-9Published: 23 August 2016

  • eBook ISBN: 978-1-4939-1378-7Published: 05 November 2014

  • Series ISSN: 1571-0297

  • Series E-ISSN: 2628-8095

  • Edition Number: 1

  • Number of Pages: XI, 510

  • Number of Illustrations: 20 b/w illustrations, 15 illustrations in colour

  • Topics: Food Science

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