Editors:
- In-depth description of processing plant of MPR produce
- Updated comparison of food processing technologies and other technologies
- Includes 6 new chapters
- Includes supplementary material: sn.pub/extras
Part of the book series: Food Engineering Series (FSES)
Buy it now
Buying options
Tax calculation will be finalised at checkout
Other ways to access
This is a preview of subscription content, log in via an institution to check for access.
Table of contents (22 chapters)
-
Front Matter
-
Fundamentals
-
Front Matter
-
-
Commodities
-
Front Matter
-
About this book
The overall function of these foods is to provide convenient (ready-to-serve, ready-to cook, free of any pesticides and contaminants),like-fresh products for food service and retail consumers. Minimally Processed and Refrigerated Foods (MPR) have been popular in many countries. The following are some of the advantages offered by MPR produce foods: 1. Ease of portion control in the food service industry 2. Lower transportation cost (all inedible portions of the produce are removedprior to transportation) 3. No waste is generated at the point of consumption 4. Utilization and recycling of the waste is much easier 5. Value-added new fruit and vegetable products and meal development is possible and easy 6. No requirement is needed for phytosanitary control during trade 7-No glycation end products formation during processing, 8.Degree of food processing is minimized for optimal health of human, the processing plant for MPR produce, which is not addressed in any other books on this topic, will be described in this second edition. Also, comparison of minimal processing technologies with other technologies was explained in the first publication and will be updated in this second edition. During the last 200 years the purpose of food processing was a-safety(sterilization, Pasteurization,1804 Nicholas Apert,Pasteur 1867), and b-prevention of deficiency diseases(Enrichments),but MPR foods provides a two new dimensions to food processing ; a-Prevention of chronic diseases(bioactive compounds) and b-Optimum health (functional foods,Superfoods,Neutraceuticals, and Medical foods) for human.
Editors and Affiliations
-
Mogan International Research Center, Gölbaşı Ankara, Turkey
Fatih Yildiz
-
Department of Nutrition and Food Science, University of Maryland, College Park, USA
Robert C. Wiley
About the editors
He has done research projects with FAO, UNIDO, UNICEF,OECD and NATO as project director in the past.
Currently, he is the director of the Mogan International Research Center, Ankara,Turkey, and giving lectures, organizing conferences, supervising projects throughout the World.
Dr. YILDIZ has published more than 150 research and review papers, in International and National Journals, chapters in several books as the major author, in addition to editing 4 international books. He was the co-author of the book entitled “Minimally processed and Refrigerated Fruits and Vegetables” published in 1994, which was a new concept in the food industry. He is the editor of the first book entitled “Phytoestrogens in Functional Foods “ published by CRC, and “Advances in Food Biochemistry”, “Development and Manufacture of Yogurt and Other Functional Dairy Products. All these books brought new dimensions to Food Science.
His current research interests include “Health(phytochemicals), nutrition, and safety attributes of foods. He is the editor in numerous Journals, member of 10 scientific and academic organizations in the USA, EU and Turkey. Dr. Yildiz is married, has two children,and three grandchildren.
Robert C.Wiley Robert Craig Wiley is a Prof. Emeritus at the University of Maryland, College Park,Department of Nutrition and Food Science, and Plant Science & Landscape Architecture. He got his B.S and M.S. degrees from the University of Maryland, Department of Horticulture and Food Science, his Ph.D. degree from, the Oregon State University, in Food Technology. Dr. Wiley authored or co-authored over 120, technical papers, book chapters or books covering technology of fruit and vegetable processing, thermal processing systems,food engineering, membrane technology,enzymology, polysaccharides, post harvest physiology, food safety, quality measurement and goverment regulations. Currently, Dr.Wiley lives, with his wife, at the South of Annapolis, Maryland,USA.
Bibliographic Information
Book Title: Minimally Processed Refrigerated Fruits and Vegetables
Editors: Fatih Yildiz, Robert C. Wiley
Series Title: Food Engineering Series
DOI: https://doi.org/10.1007/978-1-4939-7018-6
Publisher: Springer New York, NY
eBook Packages: Chemistry and Materials Science, Chemistry and Material Science (R0)
Copyright Information: Springer Science+Business Media LLC 2017
Hardcover ISBN: 978-1-4939-7016-2Published: 13 May 2017
Softcover ISBN: 978-1-4939-8369-8Published: 08 August 2018
eBook ISBN: 978-1-4939-7018-6Published: 11 May 2017
Series ISSN: 1571-0297
Series E-ISSN: 2628-8095
Edition Number: 2
Number of Pages: XXI, 774
Number of Illustrations: 64 b/w illustrations, 122 illustrations in colour
Topics: Chemistry/Food Science, general