Advances in Food Processing (Food Preservation, Food Safety, Quality and Manufacturing Processes)
Material type:
TextLanguage: English Publication details: Basel, Switzerland MDPI - Multidisciplinary Digital Publishing Institute 2021Description: 1 online resource (215 p.)Content type: - text
- computer
- online resource
- 9783036518411
- 9783036518428
- books978-3-0365-1841-1
- Technology: general issues
- adulteration
- anthocyanins
- applications
- authenticity
- baking industrial
- beef juice
- beef meat
- Bifidobacterium
- biochemical analysis
- BLS
- boba milk tea
- calcium alginate ball
- cassava chips
- chitosan
- chub mackerel
- color transfer
- corporate social responsibility
- costeño-type cheese
- cv. Koroneiki
- cv. Lianolia Kerkyras
- dairy industry
- dry
- edible coating
- efficiency
- encapsulation
- energy
- eugenol
- fatty acid methyl esters
- food
- food supply chain coordination
- fraud
- fruits
- guaiacol peroxidase
- high-frequency defrosting
- HMR
- inventory
- kiwifruit
- LAB
- MALDI-TOF
- microbiological quality
- microstructure
- n/a
- nanoemulsion
- new retailing
- olive oil
- Oregano honey
- pen shell
- phenylalanine ammonia-lyase
- physicochemical properties
- physiochemical characteristics
- preparation method
- quality
- redox potential
- rheology
- sensory analysis
- shelf life
- smoking treatment
- social charity
- sodium chloride
- squid meat
- sterols
- superheated steam
- supply chain
- texture
- Two-stage production system
- ultrasound
- vegetables
- Vietnam
- whey protein-maltodextrin conjugates
Open Access Unrestricted online access star
This e-book aims to compile advances in the area of food manufacturing including packaging to address issues of food safety, quality, fraud, and how these processes (new or old) could affect the organoleptic characteristics of foods, with the aim to promote consumers' satisfaction. Moreover, food supply issues are explored. New and improved technologies are employed in the area of food manufacturing to address consumer needs in terms of quality and safety. The issues of research and development should be taken into account seriously before launching a new product onto the market. Finally, food fraud and authenticity are very important issues, and the food industry should focus on addressing them.
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