Title: Processed Foods: Quality, Safety Characteristics & Health Implications
Publisher: Nova Science Publishers Inc
Publication Date: 2013
Language: English
ISBN 10: 1628086882
ISBN 13: 9781628086881
Binding: Hardback
Condition: New
Weight: 643 grams

About this title

Synopsis

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.

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