The aim of the food processing is to ensure microbiological and
chemical safety of foods, adequate nutrient content and
bioavailability and acceptability to the consumer with regard to
sensory properties and ease of preparation. Processing may have
either beneficial or harmful effects on these properties, so each
of these factors must be taken into account in the design and
preparation of foods. This book offers a unique dealing with the
subject and provides not only an update of state-of-the art
techniques in many critical areas of food processing and quality
assessment, but also the development of value added products from
food waste, safety and nanotechnology in the food and agriculture
industry and looks into the future by defining current obstacles
and future research goals. This book is not intended to serve as an
encyclopedic review of the subject. However, the various chapters
incorporate both theoretical and practical aspects and may serve as
baseline information for future research through which significant
development is possible.
General
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