TY - CHAP
T1 - Minimally processed foods
T2 - Overview
AU - Bansal, Vasudha
AU - Siddiqui, Mohammed Wasim
AU - Rahman, Md Shafiur
PY - 2015
Y1 - 2015
N2 - Over the past decades, consumers want fresh like foods with their natural nutritive values and sensory attributes, such as flavor, odor, texture and taste (Huxley et al. 2004). Fresh fruits and vegetables are the good examples of convenient foods. This growing consumers’ demandof minimally processed foods with no or lesser synthetic additives pose challenges to food technologists. In addition, demand of functional foods to prevent or control of diseases are growing (Monteiro et al. 2011). All these demands force to develop safe foods with minimal processing techniques (Gilbert 2000). This is not a simple task to produce safe minimally processed foods with desired shelf-life.
AB - Over the past decades, consumers want fresh like foods with their natural nutritive values and sensory attributes, such as flavor, odor, texture and taste (Huxley et al. 2004). Fresh fruits and vegetables are the good examples of convenient foods. This growing consumers’ demandof minimally processed foods with no or lesser synthetic additives pose challenges to food technologists. In addition, demand of functional foods to prevent or control of diseases are growing (Monteiro et al. 2011). All these demands force to develop safe foods with minimal processing techniques (Gilbert 2000). This is not a simple task to produce safe minimally processed foods with desired shelf-life.
KW - Fresh fruit
KW - High hydrostatic pressure
KW - Modify atmosphere packaging
KW - Pulse electric field
KW - Shelf life
UR - http://www.scopus.com/inward/record.url?scp=85060672865&partnerID=8YFLogxK
UR - http://www.scopus.com/inward/citedby.url?scp=85060672865&partnerID=8YFLogxK
U2 - 10.1007/978-3-319-10677-9_1
DO - 10.1007/978-3-319-10677-9_1
M3 - Chapter
AN - SCOPUS:85060672865
T3 - Food Engineering Series
SP - 1
EP - 15
BT - Food Engineering Series
PB - Springer
ER -