© 2014

Food Processing: Strategies for Quality Assessment

  • Abdul Malik
  • Zerrin Erginkaya
  • Saghir Ahmad
  • Hüseyin Erten


  • Discusses value added products

  • Discusses the role of nanotechnology in food processing

  • Covers food safety and its role in food processing


Part of the Food Engineering Series book series (FSES)

Table of contents

  1. Front Matter
    Pages i-xi
  2. Abdul Malik, Farhana Masood, Saghir Ahmad
    Pages 1-8
  3. Ömer Utku Çopur, Canan Ece Tamer
    Pages 9-35
  4. Asiye Akyildiz, Erdal Ağçam
    Pages 37-103
  5. A. Adnan Hayaloglu, Mehmet Güven
    Pages 105-123
  6. Saghir Ahmad, Abdol Ghafour Badpa
    Pages 125-153
  7. Saghir Ahmad
    Pages 175-190
  8. Sait Aykut Aytac, Birce Mercanoglu Taban
    Pages 191-224
  9. Zerrin Erginkaya, Emel Ünal, Selin Kalkan
    Pages 225-259
  10. Zerrin Erginkaya, Selin Kalkan, Emel Ünal
    Pages 261-295
  11. Farhana Masood, Samira Umme Aiman, Sana Khan, Showkat Ahmad Lone, Abdul Malik
    Pages 297-313
  12. Birce Mercanoglu Taban, Sait Aykut Aytac
    Pages 315-333
  13. Hüseyin Erten, Bilal Ağirman, Cennet Pelin Boyaci Gündüz, Erdem Çarşanba, Selvihan Sert, Sezgi Bircan et al.
    Pages 351-378
  14. Saghir Ahmad, SK. Mushir Ahmed
    Pages 379-394
  15. P. K. Srivastava, Saghir Ahmad
    Pages 427-452
  16. Canan Ece Tamer, Ömer Utku Çopur
    Pages 453-475
  17. Emir Ayşe Özer, Melike Özcan, Mustafa Didin
    Pages 477-497

About this book


The aim of food processing is to ensure the 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 look at 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.


Food Processing Food Quality Food Safety

Editors and affiliations

  • Abdul Malik
    • 1
  • Zerrin Erginkaya
    • 2
  • Saghir Ahmad
    • 3
  • Hüseyin Erten
    • 4
  1. 1.Department of Agricultural Microbiology Aligarh Muslim UniversityAligarhIndia
  2. 2.Cukurova UniversityDepartment of Food Engineering Faculty of AgricultureAdanaTurkey
  3. 3.Dept. of Post Harvest Eng. and Technol. Aligarh Muslim UniversityAligarhIndia
  4. 4.Cukurova UniversityDepartment of Food EngineeringAdanaTurkey

Bibliographic information

  • Book Title Food Processing: Strategies for Quality Assessment
  • Editors Abdul Malik
    Zerrin Erginkaya
    Saghir Ahmad
    Hüseyin Erten
  • Series Title Food Engineering Series
  • Series Abbreviated Title Food Engineering Series
  • DOI
  • Copyright Information Springer Science+Business Media New York 2014
  • Publisher Name Springer, New York, NY
  • eBook Packages Chemistry and Materials Science Chemistry and Material Science (R0)
  • Hardcover ISBN 978-1-4939-1377-0
  • Softcover ISBN 978-1-4939-5574-9
  • eBook ISBN 978-1-4939-1378-7
  • Series ISSN 1571-0297
  • Edition Number 1
  • Number of Pages XI, 510
  • Number of Illustrations 20 b/w illustrations, 15 illustrations in colour
  • Topics Food Science
  • Buy this book on publisher's site
Industry Sectors
Chemical Manufacturing
Consumer Packaged Goods