From the Back Cover
The first edition of Minimally Processed and Refrigerated Fruits and Vegetables, edited by Robert C. Wiley and Fatih Yildiz, was published in 1994. At the time of publication, this was a new concept and was well-received by the scientific community. Minimally processed foods are whole plant tissues (the identity of the plant tissue is recognized by consumers), which may contain active enzymes, live tissues, and plant cells. These are some of the basics for the healthy food design.
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 removed prior 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.
Fatih Yildiz Dr.YILDIZ received his B.S. degree from Atatürk University in Erzurum Turkey. He started his post-gradute studies at the University of Wisconsin, Madison. He got his M.S. and Ph.D. degrees from the University of Maryland in Food Biochemistry in the USA. He worked as a faculty member at the University of Maryland for 5 years. He was the founding faculty member of Depertment of Food Engineering, Department of Biotechnology and Department of Biochemisrty at the Middle East Technical University, Ankara, Turkey. Dr. YILDIZ worked as a professor at the University of Minnesota, Department of Food Science and Nutrition, in the USA. He also has done research at INRA, France as a visiting professor. He supervised more then 120 graduate students in these universities.
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.
