A Comprehensive Guide to Processed Foods

Olaniyi Lasekan (Editor)
University Putra Malaysia, Faculty of Food Sci. & Technology, Serdang, Selangor Darul Ehsan Malaysia

Series: Food Science and Technology
BISAC: TEC012000

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$230.00

Volume 10

Issue 1

Volume 2

Volume 3

Special issue: Resilience in breaking the cycle of children’s environmental health disparities
Edited by I Leslie Rubin, Robert J Geller, Abby Mutic, Benjamin A Gitterman, Nathan Mutic, Wayne Garfinkel, Claire D Coles, Kurt Martinuzzi, and Joav Merrick

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This book provides a comprehensive guide to a range of food processing methods that are relevant to food scientists who are beginning to specialize in the area of food processing. It has been written in collaboration with researchers and professors from different countries who are experts in the field of food processing. The book covers area such as; high pro-cookies processing, application of pulsed electric field in liquid food processing, foam mat drying of pineapple juice, engineering aspects of confectionery coating in baked products, food emulsion, minimally processing of potato and yam slices, a guide to differently processed Asian rice products, tumbling and massaging as a tool in reformed meat processing and finally a chapter dealing with food processing contaminants and their mitigation strategies was included.

Preface

Chapter 1. High-Protein Cookies Processing
(Ola Lasekan and Megala Muniandy, Department of Food Technology, University Putra Malaysia, Malaysia)

Chapter 2. Application of Pulsed Electric Field in Processing of Liquid Foods: Impact on Food Flavour and Colour
(Ola Lasekan, Siew Ng, Shakirah Azeez, Rafiat Shittu and Li Teoh, Department of Food Technology, University Putra Malaysia, Serdang, Malaysia)

Chapter 3. Development of Foam Mat Dried Pineapple (Ananas comosus) Powder Using Fish Gelatine and Methylcellulose as Foaming Agent
(Nur Atiqah Shaari, Rabiha Sulaiman, Russly Abdul Rahman, Jamilah Bakar and Nanthini Vasudevan, Department of Halal Product Development, Halal Product Research Institute, University Putra Malaysia, Serdang, Selangor, Malaysia, and others)

Chapter 4. Effect of Processing Methods on Carotenoid, Anthocyanin, Antioxidant and Vitamin Content of Fruits and Vegetables
(Amir Gull, MaeenaNaman Shafiee, Tehmeena Ahad, Sajad Mohd Wani, Farooq Ahmad Masoodi, Pradyuman Kumar and Tariq Ahmad Ganaie, Department of Food Science and Technology, University of Kashmir, Kashmir, India, and others)

Chapter 5. Engineering Aspects of Confectionery Coatings in Baked Products
(Bárbara E. Meza and Juan Manuel Peralta, Instituto de Desarrollo Tecnológico para la Industria Química, Universidad Nacional del Litoral, Güemes, Santa Fe, Argentina)

Chapter 6. Food Emulsions: A Comprehensive Overview of their Preparation, Stability and Application
(Tan Tai Boon and Tan Phui Yee, Department of Food Service and Management, Faculty of Food Science and Technology, University Putra Malaysia, Serdang, Selangor, Malaysia, and others)

Chapter 7. Food Processing Contaminants: Sources and Mitigation
(Shivani Chaturved, Amrik Bhattacharya, Geetanjali Kaushik, Lata Nain and Sunil Kumar Khare, Enzyme and Microbial Biochemistry Lab, Department of Chemistry, Indian Institute of Technology, Delhi, India, and others)

Chapter 8. Minimally Processed Potato (Solanum tuberosum l.) and Yam (Dioscorea rotundata poir.) Tuber Slices
(Li Shing Teoh and Ola Lasekan, Department of Food Technology, University Putra Malaysia, Serdang, Selangor, Malaysia)

Chapter 9. A Guide to Differently Processed Asian Rice Products
(Kharidah Muhammad, Nur Amalina Abdul Alam and Hamidah Ismail, Department of Food Science, University Putra Malaysia, Selangor, Malaysia)

Chapter 10. Quality Attributes of Watermelon Rind with Honey Beverage Processed Using Pasteurisation and Thermosonication
(Norhayati Hussain, Nurfaiqah Aqilah Binti Mohamed Fauzan and Najjah Azhar, Faculty of Food Science and Technology University Putra Malaysia, Serdang, Selangor, Malaysia)

Chapter 11. The Effect of Different Foaming Agents and Drying Temperatures on the Physicochemical Properties of Foam Mat Dried Coconut (Cocos nucifera) Milk Powder
(Shing Yee Ching and Ola Lasekan, Department of Food Technology, Faculty of Food Science & Technology, University Putra Malaysia, Serdang, Selangor, Malaysia)

Chapter 12. The Significance of Physical Treatments of Tumbling, Massaging and other Processing Factors in the Making of Reformed Meat Products
(M. R. Ismail-Fitry, Anthony H. J. Paterson, Brian H. P. Wilkinson and Roger W. Purchas, Department of Food Technology, Faculty of Food Science and Technology, Universiti Putra Malaysia, Serdang, Selangor, Malaysia, and others)

Index

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