In this book, the authors present current research in the study of
the quality, safety characteristics and health implications of
processed foods. Topics discussed include novel thermal and
non-thermal food processing technologies; persistence of transgenic
DNA in processed foods of animal origin; cassava as a source of
chemically safe food; transformation of vegetable waste from the
food industry into value added products; functional mathematical
index (FMI) as an index generator for taming quality as applied to
food and processes; nutritional and biological potential of
functional foods containing hard-to-cook bean protein hydrolysate;
basic guidelines for establishing food standards; strategies for
annatto seeds processing with pressurised fluids in the food
industry; principles of quality analysis and critical control
points applicable to food processing; and engineered colloidal
systems from food.
General
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