The safety and efficacy of minimal food processing depends on the use of novel preservation
technologies. This book first examines what is meant by minimally processed foods including
fresh-cut cooked-chilled and part-baked products. Next explored are the technologies or
methods to produce quality products in terms of safety and nutrition including: edible coating
natural preservatives (i.e. antimicrobial flavour enhancer anti-browning) advanced
packaging (active antimicrobial and modified or controlled atmosphere) and selected
non-thermal techniques (high pressure pulsed electric field ultrasound light). Preservation
of food is crucial to achieving a secure and safe global food supply with the desired sensory
quality. In addition the increasing consumer demand for safe ready-to-serve
ready-to-eat-and-cook products with minimal chemical preservatives has raised expectations.
However foods deemed minimally processed such as fresh-cut fruits and vegetables
cooked-chilled and half-baked foods are delicate products that need special care in
preparation processing storage and handling. As a result new technologies to develop
minimally processed foods have aggressively advanced. Minimally Processed Foods: Technologies
for Safety Quality and Convenience explores both the definition of minimally processed foods
and the methods and technologies used to achieve the safety and nutritional value consumers
demand. About the Editors Mohammed Wasim Siddiqui Bihar Agricultural University Sabour
Bhagalpur India Mohammad Shafiur Rahman Sultan Qaboos University Al-khod Oman
