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dc.contributor.editorVarzakas, Theodoros
dc.contributor.editorTsarouhas, Panagiotis
dc.date.accessioned2022-01-11T13:45:28Z
dc.date.available2022-01-11T13:45:28Z
dc.date.issued2021
dc.identifierONIX_20220111_9783036518428_629
dc.identifier.urihttps://directory.doabooks.org/handle/20.500.12854/76894
dc.description.abstractThis 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.
dc.languageEnglish
dc.subject.classificationthema EDItEUR::T Technology, Engineering, Agriculture, Industrial processes::TB Technology: general issuesen_US
dc.subject.otherredox potential
dc.subject.othercolor transfer
dc.subject.otherbeef juice
dc.subject.otherbeef meat
dc.subject.othereugenol
dc.subject.otherencapsulation
dc.subject.otherwhey protein–maltodextrin conjugates
dc.subject.otherchitosan
dc.subject.otherolive oil
dc.subject.othercv. Lianolia Kerkyras
dc.subject.othercv. Koroneiki
dc.subject.otherfatty acid methyl esters
dc.subject.othersterols
dc.subject.otherauthenticity
dc.subject.otherquality
dc.subject.otherLAB
dc.subject.otherBifidobacterium
dc.subject.otherBLS
dc.subject.otherfruits
dc.subject.othervegetables
dc.subject.otherOregano honey
dc.subject.othercosteño-type cheese
dc.subject.othersodium chloride
dc.subject.othertexture
dc.subject.otherrheology
dc.subject.othermicrostructure.
dc.subject.otherboba milk tea
dc.subject.othercalcium alginate ball
dc.subject.otherpreparation method
dc.subject.othershelf life
dc.subject.otherinventory
dc.subject.othernew retailing
dc.subject.otherbaking industrial
dc.subject.otherfood supply chain coordination
dc.subject.otherTwo-stage production system
dc.subject.othercorporate social responsibility
dc.subject.othersupply chain
dc.subject.otherdairy industry
dc.subject.othersocial charity
dc.subject.otherVietnam
dc.subject.otherdry
dc.subject.otherefficiency
dc.subject.otherenergy
dc.subject.otherkiwifruit
dc.subject.otherultrasound
dc.subject.otheredible coating
dc.subject.othernanoemulsion
dc.subject.otherguaiacol peroxidase
dc.subject.otheranthocyanins
dc.subject.otherphenylalanine ammonia-lyase
dc.subject.otherchub mackerel
dc.subject.othersmoking treatment
dc.subject.othersensory analysis
dc.subject.otherphysiochemical characteristics
dc.subject.othermicrobiological quality
dc.subject.otherbiochemical analysis
dc.subject.otherHMR
dc.subject.otherpen shell
dc.subject.othersquid meat
dc.subject.othersuperheated steam
dc.subject.otherhigh-frequency defrosting
dc.subject.othercassava chips
dc.subject.otherphysicochemical properties
dc.subject.otherMALDI-TOF
dc.subject.otherapplications
dc.subject.otherfood
dc.subject.otherfraud
dc.subject.otheradulteration
dc.subject.othern/a
dc.titleAdvances in Food Processing (Food Preservation, Food Safety, Quality and Manufacturing Processes)
dc.typebook
oapen.identifier.doi10.3390/books978-3-0365-1841-1
oapen.relation.isPublishedBy46cabcaa-dd94-4bfe-87b4-55023c1b36d0
oapen.relation.isbn9783036518428
oapen.relation.isbn9783036518411
oapen.pages215
oapen.place.publicationBasel, Switzerland


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