Varzakas, Theodoros <br/><br/>
Advances in Food Processing (Food Preservation, Food Safety, Quality and Manufacturing Processes) 

 - Basel, Switzerland  MDPI - Multidisciplinary Digital Publishing Institute  2021 
 - 1 electronic resource (215 p.) 
<br/><br/> Open Access 
<br/><br/> 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. 
<br/><br/><br/>Creative Commons 
<br/><br/><br/>English 
<br/><br/><label>ISBN: </label>books978-3-0365-1841-1 9783036518428 9783036518411 
<br/><br/><label>Standard No.: </label>10.3390/books978-3-0365-1841-1  doi 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Technology: general issues
<br/><br/><label>Subjects--Index Terms: </label>redox potential color transfer beef juice beef meat eugenol encapsulation whey protein–maltodextrin conjugates chitosan olive oil cv. Lianolia Kerkyras cv. Koroneiki fatty acid methyl esters sterols authenticity quality LAB Bifidobacterium BLS fruits vegetables Oregano honey costeño-type cheese sodium chloride texture rheology microstructure. boba milk tea calcium alginate ball preparation method shelf life inventory new retailing baking industrial food supply chain coordination Two-stage production system corporate social responsibility supply chain dairy industry social charity Vietnam dry efficiency energy kiwifruit ultrasound edible coating nanoemulsion guaiacol peroxidase anthocyanins phenylalanine ammonia-lyase chub mackerel smoking treatment sensory analysis physiochemical characteristics microbiological quality biochemical analysis HMR pen shell squid meat superheated steam high-frequency defrosting cassava chips physicochemical properties MALDI-TOF applications food fraud adulteration n/a