Advances in Food Science and Nutrition, Volume 2

Food Science & Nutrition Advances: Processing, Safety and Quality

This volume explores recent research developments across food science, food chemistry, and nutrition. It covers food processing, preservation, quality control, safety regulations, functional ingredients, and emerging technologies, bringing together contributions from international researchers in academia, industry, and scientific laboratories.

Key Features

• Reviews current developments in food science and nutritional research
• Examines food safety objectives, risk assessment, and quality assurance
• Covers good manufacturing practices and food processing systems
• Explores potato production, composition, and starch processing
• Discusses milk composition and different dairy products
• Examines processing and preservation of meat, poultry, and seafood
• Covers food additives and natural plant-based ingredients
• Explores fruit processing and fresh fruit storage technologies
• Examines antioxidant activity and analysis of plant phytochemicals
• Discusses the effects of food processing on bioactive compounds
• Reviews foodborne pathogens, probiotics, and food safety regulations
• Covers genetically modified foods and nutrient bioavailability
• Explores sensory evaluation and characterization of food products
• Examines ultrasound applications in food processing technology
• Discusses flavor transformations, aroma compounds, and chemical reactions affecting food quality