Minimally Processed Foods

Technologies for Safety, Quality, and Convenience

  • Mohammed Wasim Siddiqui
  • Mohammad Shafiur Rahman

Part of the Food Engineering Series book series (FSES)

Table of contents

  1. Front Matter
    Pages i-xii
  2. Vasudha Bansal, Mohammed Wasim Siddiqui, Mohammad Shafiur Rahman
    Pages 1-15
  3. Mohammad Shafiur Rahman
    Pages 17-33
  4. Ali Abas Wani, Preeti Singh, Astrid Pant, H. C. Langowski
    Pages 35-55
  5. M. R. Tapia, M. M. Gutierrez-Pacheco, F. J. Vazquez-Armenta, G. A. González Aguilar, J. F. Ayala Zavala, Mohammad Shafiur Rahman et al.
    Pages 57-78
  6. G. R. Velderrain-Rodríguez, A. E. Quirós-Sauceda, G. A. González Aguilar, Mohammed Wasim Siddiqui, J. F. Ayala Zavala
    Pages 79-103
  7. Ida Idayu Muhamad, Norsuhada Abdul Karim
    Pages 105-123
  8. Atef Elansari, Alaa El-Din A. Bekhit
    Pages 125-150
  9. Mehmet Murat Karaoglu
    Pages 151-172
  10. Rituparna Banerjee, Arun K. Verma
    Pages 193-250
  11. J. E. Dávila-Aviña, L. Y. Solís-Soto, G. Rojas-Verde, N. A. Salas
    Pages 279-295
  12. Back Matter
    Pages 297-306

About this book


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


Food preservation Food processing methods Food security Minimally processed food Non-thermal processing

Editors and affiliations

  • Mohammed Wasim Siddiqui
    • 1
  • Mohammad Shafiur Rahman
    • 2
  1. 1.Department of Food Science and TechnologyBihar Agricultural UniversitySabour, BhagalpurIndia
  2. 2.Department of Food Science and NutritionSultan Qaboos UniversityAl-khodOman

Bibliographic information