Includes chapters arranged under seven sections, which include general topics in Food Science and Technology; Food Processing and Engineering; Antioxidants in Foods; Nutrition and Food Science; Food Safety; Sensory Science of Foods; and Food Biotechnology.
One of the several developments in regard to food safety is the legal change that consumers have a right to be sold safe food, and that the primary producer is part of the process, which must guarantee the delivery of safe products.
Open date gives consumers enough time to purchase a food product and store it at home for a period of time before the product reaches the end of shelf-life in terms of some degree of quality change that is acceptable. This book provides scientific and legal background to both evaluate and influence federally-regulated open-dating legislation.
Presents various developments in dry-cured meat products, from raw materials and manufactures to the final products. This book includes scientific and technological information, especially on the safety, quality and nutritional properties of these foods. It serves as a text for advanced undergraduate and graduate students.
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