Methods Of Analysis Of Food Components And Additives Second Edition

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Methods of Analysis of Food Components and Additives

Author : Semih Otles
Publisher : CRC Press
ISBN 13 : 0203503759
Total Pages : 451 pages
Book Rating : 4.2/5 (35 download)

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Book Synopsis Methods of Analysis of Food Components and Additives by : Semih Otles

Download or read book Methods of Analysis of Food Components and Additives written by Semih Otles and published by CRC Press. This book was released on 2005-04-26 with total page 451 pages. Available in PDF, EPUB and Kindle. Book excerpt: With diet and health news making headlines on a regular basis, the ability to separate, identify, and analyze the nutrients, additives, and toxicological compounds found in food and food compounds is more important than ever. This requires proper training in the application of the best methods, as well as knowledgeable efforts to improve existing methods to meet certain analytical needs. Methods of Analysis for Food Components and Additives is a concise guide to both new and established methods for the analysis of food components and additives. The book presents detailed explanations of modern methods of analysis by 32 leading scientists, many of whom personally developed or refined the techniques. They summarize key findings on novel methods of analysis of food components, additives, and contaminants, including the identification, speciation, and determination of components in raw materials and food products. Each chapter is structured to provide a description of the component or additive that can be analyzed, a simple method explanation of how it works, examples of applications, and references for more specific information. This comprehensive volume features all major classes of food components and contaminants, along with components of current interest to the nutraceutical and functional foods industries. It is an essential reference for food scientists and chemists, as well as food manufacturers and researchers interested in the many methods of food analysis.

Methods of Analysis of Food Components and Additives, Second Edition

Author : Semih Otles
Publisher : CRC Press
ISBN 13 : 1439815526
Total Pages : 537 pages
Book Rating : 4.4/5 (398 download)

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Book Synopsis Methods of Analysis of Food Components and Additives, Second Edition by : Semih Otles

Download or read book Methods of Analysis of Food Components and Additives, Second Edition written by Semih Otles and published by CRC Press. This book was released on 2011-11-16 with total page 537 pages. Available in PDF, EPUB and Kindle. Book excerpt: With diet, health, and food safety news making headlines on a regular basis, the ability to separate, identify, and analyze the nutrients, additives, and toxicological compounds found in food and food components is more important than ever. This requires proper training in the application of best methods, as well as efforts to improve existing methods to meet analytical needs. Advances in instrumentation and applied instrumental analysis methods have allowed scientists concerned with food and beverage quality, labeling, compliance, and safety to meet these ever-increasing analytical demands. This updated edition of Methods of Analysis of Food Components and Additives covers recent advances as well as established methods in a concise guide, presenting detailed explanations of techniques for analysis of food components and additives. Written by leading scientists, many of whom personally developed or refined the techniques, this reference focuses primarily on methods of food analysis and novel analysis instruments. It provides readers with a survey of modern analytical instruments and methods for the analysis of food components, additives, and contaminants. Each chapter summarizes key findings on novel analysis methods, including the identification, speciation, and determination of components in raw materials and food products. The text describes the component or additive that can be analyzed, explains how it works, and then offers examples of applications. This reference covers selection of techniques, statistical assessments, analysis of drinking water, and rapid microbiological techniques. It also describes the application of chemical, physical, microbiological, sensorial, and instrumental novel analysis to food components and additives, including proteins, peptides, lipids, vitamins, carotenoids, chlorophylls, and food allergens, as well as genetically modified components, pesticide residues, pollutants, chemical preservatives, and radioactive components in foods. The Second Edition contains three valuable new chapters on analytical quality assurance, the analysis of carbohydrates, and natural toxins in foods, along with updates in the remaining chapters, numerous examples, and many new figures.

Dictionary of Food Compounds with CD-ROM, Second Edition

Author : Shmuel Yannai
Publisher : CRC Press
ISBN 13 : 1420083511
Total Pages : 2348 pages
Book Rating : 4.4/5 (2 download)

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Book Synopsis Dictionary of Food Compounds with CD-ROM, Second Edition by : Shmuel Yannai

Download or read book Dictionary of Food Compounds with CD-ROM, Second Edition written by Shmuel Yannai and published by CRC Press. This book was released on 2012-10-23 with total page 2348 pages. Available in PDF, EPUB and Kindle. Book excerpt: The increasing world population, competition for arable land and rich fishing grounds, and environmental concerns mandate that we exploit in a sustainable way the earth’s available plant and animal resources for human consumption. To that end, food chemists, technologists, and nutritionists engage in a vast number of tasks related to food availability, quality, safety, nutritional value, and sensory properties—as well as those involved in processing, storage, and distribution. To assist in these functions, it is essential they have easy access to a collection of information on the myriad compounds found in foods. This is particularly true because even compounds present in minute concentrations may exert significant desirable or negative effects on foods. Includes a foreword by Zdzislaw E. Sikorski, Gdańsk University of Technology, Poland; Editor of the CRC Press Chemical & Functional Properties of Food Components Series. Dictionary of Food Compounds, Second Edition is presented in a user-friendly format in both hard copy and fully searchable CD-ROM. It contains entries describing natural components of food raw materials and products as well as compounds added to foods or formed in the course of storage or processing. Each entry contains the name of the component, the chemical and physical characteristics, a description of functional properties related to food use, and nutritional and toxicological data. Ample references facilitate inquiry into more detailed information about any particular compound. Food Compounds Covered: Natural Food Constituents Lipids Proteins Carbohydrates Fatty acids Flavonoids Alkaloids Food Contaminants Mycotoxins Food Additives Colorants Preservatives Antioxidants Flavors Nutraceuticals Probiotics Dietary Supplements Vitamins This new edition boasts an additional 12,000 entries for a total of 41,000 compounds, including 900 enzymes found in food. No other reference work on food compounds is as complete or as comprehensive.

Principles of Food Toxicology, Second Edition

Author : Tõnu Püssa
Publisher : CRC Press
ISBN 13 : 1466504102
Total Pages : 418 pages
Book Rating : 4.4/5 (665 download)

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Book Synopsis Principles of Food Toxicology, Second Edition by : Tõnu Püssa

Download or read book Principles of Food Toxicology, Second Edition written by Tõnu Püssa and published by CRC Press. This book was released on 2013-08-20 with total page 418 pages. Available in PDF, EPUB and Kindle. Book excerpt: Following in the tradition of the popular first edition, Principles of Food Toxicology, Second Edition integrates the general principles of toxicology with a systematic characterization of the most important food-borne toxicants. Ideal as a textbook in a food toxicology course, and also as a monograph dealing with principles of food toxicology as the whole, and, due to sufficiently increased number of references, a source of elaborated scientific information, the second edition has been significantly revised and updated with new theories, opinions, and methods. It also provides expanded coverage of entry and absorption of foreign substances, carcinogenicity, reproductive and developmental toxicology, multi-organ toxicity, and flavor enhancers. See What’s New in the Second Edition: Role of lymph in transport of xenobiotics Reproductive and developmental toxicity, risk-benefit analysis Trans fatty acids Soybean as a source of possible toxicants Aluminum from cookware Glutamates New chapter on food adulteration Updated and additional references The book introduces the principles of toxicology at the molecular, cellular, and organism level. It provides a moderately rigorous treatment of biochemistry and chemistry with explanations of the mechanisms of toxic effect and medicinal consequences. The book arms toxicologists against new challenges in food safety brought on by long-term and often hard-to-diagnose effects of plant and animal toxicants that have already developed extensively by the time of discovery.

Food Additives, Second Edition Revised And Expanded

Author :
Publisher : Routledge
ISBN 13 : 1135569479
Total Pages : 1058 pages
Book Rating : 4.1/5 (355 download)

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Book Synopsis Food Additives, Second Edition Revised And Expanded by :

Download or read book Food Additives, Second Edition Revised And Expanded written by and published by Routledge. This book was released on with total page 1058 pages. Available in PDF, EPUB and Kindle. Book excerpt:

Methods for Developing New Food Products

Author : Fadi Aramouni
Publisher : DEStech Publications, Inc
ISBN 13 : 1605951129
Total Pages : 392 pages
Book Rating : 4.6/5 (59 download)

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Book Synopsis Methods for Developing New Food Products by : Fadi Aramouni

Download or read book Methods for Developing New Food Products written by Fadi Aramouni and published by DEStech Publications, Inc. This book was released on 2014-08-22 with total page 392 pages. Available in PDF, EPUB and Kindle. Book excerpt: Explains the basics of food technology and new product development from initial planning through formulation, market research, manufacturing and product launchCarefully outlined test protocols plus quantified sensory, financial and feasibility analysisRecaps key technical concepts across the entire food science curriculum Developed as a comprehensive guide to how food products are planned, budgeted, manufactured and launched, this original textbook forms a cohesive introduction to all phases of food product development. A unique feature of the book is that it reviews the main concepts of food chemistry, ingredient functionality, additives, processing, quality control, safety, package labeling and more-—virtually the entire food technology curriculum. With this specialized information as context, the book spells out the procedures needed to formulate, cost-justify and test market safe and profitable new products that meet regulatory guidelines and consumer expectations. The technical exposition is highlighted by case studies of novel food items introduced by U.S. companies. Syllabus-ready and furnished with back-of-chapter questions and projects, the volume is highly suited for university courses, including the capstone, as well as in-house and team training short courses in industry.

Chemical and Functional Properties of Food Components, Second Edition

Author : Zdzislaw E. Sikorski
Publisher : CRC Press
ISBN 13 : 9781587161490
Total Pages : 388 pages
Book Rating : 4.1/5 (614 download)

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Book Synopsis Chemical and Functional Properties of Food Components, Second Edition by : Zdzislaw E. Sikorski

Download or read book Chemical and Functional Properties of Food Components, Second Edition written by Zdzislaw E. Sikorski and published by CRC Press. This book was released on 2002-06-27 with total page 388 pages. Available in PDF, EPUB and Kindle. Book excerpt: An advanced text/reference, this book provides an overview of the composition, structure, and functionality of key food components and their effects on food product quality. It emphasizes the mechanisms of reactions of components in food systems during storage and processing and their effects on the quality attributes of food products, including nutrition and sensory attributes. International experts provide concise presentations of the current state of knowledge on the content, structure, chemical reactivity, and functional properties of food components. This second edition includes two new chapters covering chemical composition and structure in foods and probiotics in foods.

Chemical and Functional Properties of Food Components

Author : Hanna Staroszczyk
Publisher : CRC Press
ISBN 13 : 1000864545
Total Pages : 561 pages
Book Rating : 4.0/5 (8 download)

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Book Synopsis Chemical and Functional Properties of Food Components by : Hanna Staroszczyk

Download or read book Chemical and Functional Properties of Food Components written by Hanna Staroszczyk and published by CRC Press. This book was released on 2023-05-22 with total page 561 pages. Available in PDF, EPUB and Kindle. Book excerpt: Over three editions, this book described the contents of food raw materials and products, the chemistry/biochemistry of food components, as well as the changes occurring during post-harvest storage and processing affecting the quality of foods. The fourth edition of Chemical and Functional Properties of Food Components discusses the role of chemical compounds in the structure of raw materials and the formation of different attributes of food quality, including nutritional value, safety, and sensory properties. This new edition contains four new chapters: “Non-Protein Nitrogenous Compounds”; “Prooxidants and Antioxidants in Food”; “Non-Nutritive Bioactive Compounds in Food of Plant Origin”; and “Analytical Methods Used for Assessing the Quality of Food Products.” These chapters have been included because new research results have brought increasing knowledge on the effect of non-protein nitrogenous compounds, especially bioactive peptides, nucleic acids, and biogenic amines on the biological properties of foods; the role of natural and added prooxidants and antioxidants in the processing and biological impact of foods; numerous beneficial and harmful effects of bioactive components of plant foods; and new systems for control of food composition and the safety of foods. Features: • Stresses the effect of the chemical/biochemical reactions on the selection of optimum parameters of food processing without presenting details of the technological processes • Describes naturally occurring elements and compounds as well as those generated during food handling in view of health hazards they may bring to consumers • Discusses the risks and benefits of reactions occurring during food handling The knowledge of the chemistry and biochemistry of the components and their interactions presented in this book aids food scientists in making the right decisions for controlling the rate of beneficial and undesirable reactions, selecting optimal storage and processing parameters, as well as the best use of food raw materials.

Handbook of Food Analysis, Second Edition -3 Volume Set

Author : Leo M.L. Nollet
Publisher : CRC Press
ISBN 13 : 9780824750398
Total Pages : 0 pages
Book Rating : 4.7/5 (53 download)

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Book Synopsis Handbook of Food Analysis, Second Edition -3 Volume Set by : Leo M.L. Nollet

Download or read book Handbook of Food Analysis, Second Edition -3 Volume Set written by Leo M.L. Nollet and published by CRC Press. This book was released on 2004-07-12 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt: The Handbook of Food Analysis, Second Edition presents an exhaustive compilation of analytical methods essential to every food chemist. This outstanding three-volume reference delineates the physical and chemical properties of nutrients and other food components and provides step-by-step descriptions of preparation, detection, separation, derivatization, and clean-up techniques; it also assesses the relative advantage, accurate, and reliability of each procedure. Volume 1 evaluates current methods of measuring optical properties and other physical characteristics of food and of tracing moisture and ash content and nutrient analyties ranging from peptides, proteins, and enzymes to aroma compounds to carbohydrates and starch. Volume 2 compiles modern methods for the detection of residues in foods from pesticides, herbicides, antibacterials, food packaging, and other sources. It also provides tools used in the analysis of various substances added to foods as enhancements or quality safeguards. Volume 3 explores usage and results with chemometrics, differential scanning calorimetry, chromatographic and electrophoretic techniques, DNA- and protein-bsed analyses, and cutting-edge methods utilizing biosensors and nanoscale analytical systems. Attuned to contemporary food industry concerns, the third volume also features topical coverage of the analysis of meat quality and the quantification of genetically modified organisms in food.

Instructor’s Manual for Food Analysis: Second Edition

Author : Suzanne Nielsen
Publisher : Springer
ISBN 13 : 9780834212398
Total Pages : 0 pages
Book Rating : 4.2/5 (123 download)

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Book Synopsis Instructor’s Manual for Food Analysis: Second Edition by : Suzanne Nielsen

Download or read book Instructor’s Manual for Food Analysis: Second Edition written by Suzanne Nielsen and published by Springer. This book was released on 1998-12-01 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt: This book provides information on the techniques needed toanalyze foods in laboratory experiments. All topics covered includeinformation on the basic principles, procedures, advantages, limitations, and applications. This book is ideal for undergraduatecourses in food analysis and is also an invaluable reference toprofessionals in the food industry. General information is provided onregulations, standards, labeling, sampling and data handling asbackground for chapters on specific methods to determine the chemicalcomposition and characteristics of foods. Large, expanded sections onspectroscopy and chromatography are also included. Other methods andinstrumentation such as thermal analysis, selective electrodes, enzymes, and immunoassays are covered from the perspective of theiruse in the chemical analysis of foods. A helpful Instructor's Manualis available to adopting professors.

Food Oxidants and Antioxidants

Author : Grzegorz Bartosz
Publisher : CRC Press
ISBN 13 : 143988241X
Total Pages : 571 pages
Book Rating : 4.4/5 (398 download)

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Book Synopsis Food Oxidants and Antioxidants by : Grzegorz Bartosz

Download or read book Food Oxidants and Antioxidants written by Grzegorz Bartosz and published by CRC Press. This book was released on 2013-06-21 with total page 571 pages. Available in PDF, EPUB and Kindle. Book excerpt: Food antioxidants are of primary importance for the preservation of food quality during processing and storage. However, the status of food depends on a balance of antioxidants and prooxidants occurring in food. Food Oxidants and Antioxidants: Chemical, Biological, and Functional Properties provides a single-volume reference on the effects of naturally occurring and process-generated prooxidants and antioxidants on various aspects of food quality. The book begins with a general introduction to oxidation in food and then characterizes the main oxidants present in food, including enzymatic oxidants. Chapters cover oxidation potential, mechanisms of oxidation of the main food components (proteins and lipids), addition of exogenous oxidants during food processing, and the effects of physical agents such as irradiation, freeze-thawing, and high hydrostatic pressure during processing. The book also discusses the effects of oxidation on sensory characteristics of food components and analyzes how oxidation and antioxidants affect the nutritive and health-promoting features of food components. The text examines natural antioxidants in food, including lesser-known ones such as amino acids and polysaccharides, antioxidants generated in food as a result of processing, mechanisms of antioxidant activity, and measurement of antioxidant activity of food components. It explores the bioavailability of curcuminoid and carotenoids antioxidants and presents case studies on natural food antioxidants, presenting novel extraction methods for preservation of antioxidant activity. The final chapters address functional antioxidant foods and beverages as well as general ideas on the effects of food on the redox homeostasis of the organism.

Ingredient Interactions

Author : Anilkumar G. Gaonkar
Publisher : CRC Press
ISBN 13 : 1420028138
Total Pages : 574 pages
Book Rating : 4.4/5 (2 download)

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Book Synopsis Ingredient Interactions by : Anilkumar G. Gaonkar

Download or read book Ingredient Interactions written by Anilkumar G. Gaonkar and published by CRC Press. This book was released on 2016-04-19 with total page 574 pages. Available in PDF, EPUB and Kindle. Book excerpt: Understanding interactions among food ingredients is critical to optimizing their performance and achieving optimal quality in food products. The ability to identify, study, and understand these interactions on a molecular level has greatly increased due to recent advances in instrumentation and machine-based computations. Leveraging this knowledge

Food Authentication

Author : Contantinos A. Georgiou
Publisher : John Wiley & Sons
ISBN 13 : 1118810252
Total Pages : 568 pages
Book Rating : 4.1/5 (188 download)

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Book Synopsis Food Authentication by : Contantinos A. Georgiou

Download or read book Food Authentication written by Contantinos A. Georgiou and published by John Wiley & Sons. This book was released on 2017-02-27 with total page 568 pages. Available in PDF, EPUB and Kindle. Book excerpt: The determination of food authenticity is a vital component of quality control. Its importance has been highlighted in recent years by high-profile cases in the global supply chain such as the European horsemeat scandal and the Chinese melamine scandal which led to six fatalities and the hospitalisation of thousands of infants. As well as being a safety concern, authenticity is also a quality criterion for food and food ingredients. Consumers and retailers demand that the products they purchase and sell are what they purport to be. This book covers the most advanced techniques used for the authentication of a vast number of products around the world. The reader will be informed about the latest pertinent analytical techniques. Chapters focus on the novel techniques & markers that have emerged in recent years. An introductory section presents the concepts of food authentication while the second section examines in detail the analytical techniques for the detection of fraud relating to geographical, botanical, species and processing origin and production methods of food materials and ingredients. Finally, the third section looks at consumer attitudes towards food authenticity, the application of bioinformatics to this field, and the Editor’s conclusions and future outlook. Beyond being a reference to researchers working in food authentication it will serve as an essential source to analytical scientists interested in the field and food scientists to appreciate analytical approaches. This book will be a companion to under- and postgraduate students in their wander in food authentication and aims to be useful to researchers in universities and research institutions.

Toxins and Other Harmful Compounds in Foods

Author : A. Witczak
Publisher : CRC Press
ISBN 13 : 1498748538
Total Pages : 509 pages
Book Rating : 4.4/5 (987 download)

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Book Synopsis Toxins and Other Harmful Compounds in Foods by : A. Witczak

Download or read book Toxins and Other Harmful Compounds in Foods written by A. Witczak and published by CRC Press. This book was released on 2017-01-12 with total page 509 pages. Available in PDF, EPUB and Kindle. Book excerpt: Presents information, based on scientific evidence, on the contents of harmful compounds in food raw materials and products, such as grains, fruits and vegetables, mushrooms, seafood, milk and dairy products, meats, and various processed foods Shows the effects of environmental pollution and the conditions of harvesting and storage of the raw materials on food contamination Discusses the real food safety hazards to the consumers caused by toxins of microbial origin and chemical contamination Describes the beneficial role of processing to decrease the contents of harmful components in food products Presents the role of legislation, quality assurance systems, and available analytical techniques in assuring food safety

Handbook of Food Analysis Instruments

Author : Semih Otles
Publisher : CRC Press
ISBN 13 : 1420045679
Total Pages : 544 pages
Book Rating : 4.4/5 (2 download)

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Book Synopsis Handbook of Food Analysis Instruments by : Semih Otles

Download or read book Handbook of Food Analysis Instruments written by Semih Otles and published by CRC Press. This book was released on 2016-04-19 with total page 544 pages. Available in PDF, EPUB and Kindle. Book excerpt: Explore the Pros and Cons of Food Analysis InstrumentsThe identification, speciation, and determination of components, additives, and contaminants in raw materials and products will always be a critical task in food processing and manufacturing. With contributions from leading scientists, many of whom actually developed or refined each technique or

Food Composition and Analysis

Author : Leonard W. Aurand
Publisher : Springer Science & Business Media
ISBN 13 : 9401573980
Total Pages : 699 pages
Book Rating : 4.4/5 (15 download)

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Book Synopsis Food Composition and Analysis by : Leonard W. Aurand

Download or read book Food Composition and Analysis written by Leonard W. Aurand and published by Springer Science & Business Media. This book was released on 2013-11-11 with total page 699 pages. Available in PDF, EPUB and Kindle. Book excerpt: There is an increasing demand for food technologists who are not only familiar with the practical aspects of food processing and mer chandising but who are also well grounded in chemistry as it relates to the food industry. Thus, in the training of food technologists there is a need for a textbook that combines both lecture material and lab oratory experiments involving the major classes of foodstuffs and food additives. To meet this need this book was written. In addition, the book is a reference text for those engaged in research and technical work in the various segments of the food industry. The chemistry of representative classes of foodstuffs is considered with respect to food composition, effects of processing on composition, food deterioration, food preservation, and food additives. Standards of identity for a number of the food products as prescribed by law are given. The food products selected from each class of foodstuffs for lab oratory experimentation are not necessarily the most important eco nomically or the most widely used. However, the experimental methods and techniques utilized are applicable to the other products of that class of foodstuff. Typical food adjuncts and additives are discussed in relation to their use in food products, together with the laws regulating their usage. Laboratory experiments are given for the qualitative identification and quantitative estimation of many of these substances.

Fermentation

Author : Bhavbhuti M. Mehta
Publisher : CRC Press
ISBN 13 : 1439853347
Total Pages : 402 pages
Book Rating : 4.4/5 (398 download)

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Book Synopsis Fermentation by : Bhavbhuti M. Mehta

Download or read book Fermentation written by Bhavbhuti M. Mehta and published by CRC Press. This book was released on 2012-04-12 with total page 402 pages. Available in PDF, EPUB and Kindle. Book excerpt: A large variety of food products all over the world are prepared by the fermentation of various raw materials. Fermentation: Effects on Food Properties explores the role of fermentation reactions in the chemical, functional, and sensory properties of food components as well as their effect on food component content and biological activity. Emphasizing the various chemical changes that take place during processing, both pre- and post-fermentation, the book explores: The complex microbial community in fermented foods The generation of the flavor and aroma compounds in fermented foods The effect of fermentation on the rheological properties and the color of foods The effect of fermentation on bioactivities of foods How microorganisms during fermentation can remove or detoxify antinutritional compounds in raw foods The fortification of products derived from fermentation processes and technical issues in the production and distribution of such foods Fermentation processes for cereals, legumes, vegetables, dairy products, seafood, and meat Food safety and adherence to the Hazard Analysis and Critical Control Points (HACCP) principles Mastering today’s art of fermentation processes requires detailed knowledge of food raw materials, microbiology, enzymology, chemistry/biochemistry, physics, engineering, and technology. This volume is an important starting point in understanding the process. Presented in concise, accessible chapters contributed by food experts, the book contains ample references to enhance further, more detailed exploration of this critical topic as we search for ways to enhance food quality for better health.