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.The entire heat treatment of the product occurs at the very last point in the supply chain: the consumera#39;s home. ... In household without a refrigerator, it is then defrosted at the room temperature, which is quite commonly between 25 ... A wide variety of fresh sausages are available containing many different tastes and cuts of meat as well as countless different flavors. ... It is essentially highly seasoned ground meat, so it does not keep and should be stored and handled appropriately.
|Title||:||Food Processing: Strategies for Quality Assessment|
|Author||:||Abdul Malik, Zerrin Erginkaya, Saghir Ahmad, Hüseyin Erten|
|Publisher||:||Springer - 2014-11-05|