LEADER 04097nam 2201177z- 450 001 9910557758903321 005 20231214133259.0 035 $a(CKB)5400000000045773 035 $a(oapen)https://directory.doabooks.org/handle/20.500.12854/76894 035 $a(EXLCZ)995400000000045773 100 $a20202201d2021 |y 0 101 0 $aeng 135 $aurmn|---annan 181 $ctxt$2rdacontent 182 $cc$2rdamedia 183 $acr$2rdacarrier 200 10$aAdvances in Food Processing (Food Preservation, Food Safety, Quality and Manufacturing Processes) 210 $aBasel, Switzerland$cMDPI - Multidisciplinary Digital Publishing Institute$d2021 215 $a1 electronic resource (215 p.) 311 $a3-0365-1842-8 311 $a3-0365-1841-X 330 $aThis 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. 517 $aAdvances in Food Processing 606 $aTechnology: general issues$2bicssc 610 $aredox potential 610 $acolor transfer 610 $abeef juice 610 $abeef meat 610 $aeugenol 610 $aencapsulation 610 $awhey protein-maltodextrin conjugates 610 $achitosan 610 $aolive oil 610 $acv. Lianolia Kerkyras 610 $acv. Koroneiki 610 $afatty acid methyl esters 610 $asterols 610 $aauthenticity 610 $aquality 610 $aLAB 610 $aBifidobacterium 610 $aBLS 610 $afruits 610 $avegetables 610 $aOregano honey 610 $acosten?o-type cheese 610 $asodium chloride 610 $atexture 610 $arheology 610 $amicrostructure. 610 $aboba milk tea 610 $acalcium alginate ball 610 $apreparation method 610 $ashelf life 610 $ainventory 610 $anew retailing 610 $abaking industrial 610 $afood supply chain coordination 610 $aTwo-stage production system 610 $acorporate social responsibility 610 $asupply chain 610 $adairy industry 610 $asocial charity 610 $aVietnam 610 $adry 610 $aefficiency 610 $aenergy 610 $akiwifruit 610 $aultrasound 610 $aedible coating 610 $ananoemulsion 610 $aguaiacol peroxidase 610 $aanthocyanins 610 $aphenylalanine ammonia-lyase 610 $achub mackerel 610 $asmoking treatment 610 $asensory analysis 610 $aphysiochemical characteristics 610 $amicrobiological quality 610 $abiochemical analysis 610 $aHMR 610 $apen shell 610 $asquid meat 610 $asuperheated steam 610 $ahigh-frequency defrosting 610 $acassava chips 610 $aphysicochemical properties 610 $aMALDI-TOF 610 $aapplications 610 $afood 610 $afraud 610 $aadulteration 615 7$aTechnology: general issues 700 $aVarzakas$b Theodoros$4edt$01126746 702 $aTsarouhas$b Panagiotis$4edt 702 $aVarzakas$b Theodoros$4oth 702 $aTsarouhas$b Panagiotis$4oth 906 $aBOOK 912 $a9910557758903321 996 $aAdvances in Food Processing (Food Preservation, Food Safety, Quality and Manufacturing Processes)$93031369 997 $aUNINA