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The properties of incoming raw ingredients have a great impact on
the processing, storage, and resulting quality of all food
products, yet the effects of agronomic practices on product quality
and safety are often not well understood, as illustrated by the BSE
outbreak in cattle and other public health crises. This book is the
first to relate different agronomic practices to differenct product
types, and to relate all to the final safety and quality of foods
and drinks. In particular, factors such as variety or species,
fertilizer or feed regimes, effect of water, climate, and
microbiological loading can all have large effects on the
processing properties and final flavor, texture and color of foods.
Written by experts in their fields, this highly practical book
provides essential information for food scientists and
technologists as well as other professionals in food processing and
food ingredients.
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