Food Processing: Strategies for Quality Assessment

1. Front Matter

   Pages i-xi

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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

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.

• Food Processing
• Food Quality
• Food Safety

• 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

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