Minimally processed foods: Overview

Vasudha Bansal, Mohammed Wasim Siddiqui, Md Shafiur Rahman

Research output: Chapter in Book/Report/Conference proceedingChapter

9 Citations (Scopus)

Abstract

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.

Original languageEnglish
Title of host publicationFood Engineering Series
PublisherSpringer
Pages1-15
Number of pages15
DOIs
Publication statusPublished - Jan 1 2015

Publication series

NameFood Engineering Series
ISSN (Print)1571-0297

Keywords

  • Fresh fruit
  • High hydrostatic pressure
  • Modify atmosphere packaging
  • Pulse electric field
  • Shelf life

ASJC Scopus subject areas

  • Food Science
  • Bioengineering
  • Process Chemistry and Technology
  • Mechanical Engineering

Fingerprint Dive into the research topics of 'Minimally processed foods: Overview'. Together they form a unique fingerprint.

  • Cite this

    Bansal, V., Siddiqui, M. W., & Rahman, M. S. (2015). Minimally processed foods: Overview. In Food Engineering Series (pp. 1-15). (Food Engineering Series). Springer. https://doi.org/10.1007/978-3-319-10677-9_1