Portuguese
Food Processing: Strategies for Quality Assessment
Overview of attention for book
Table of Contents
-
Altmetric BadgeBook Overview
-
Altmetric BadgeChapter 1 Food Processing: Strategies for Quality Assessment, A Broad Perspective
-
Altmetric BadgeChapter 2 Fruit Processing
-
Altmetric BadgeChapter 3 Citrus Juices Technology
-
Altmetric BadgeChapter 4 Nutritional Quality Assessment in Dairy Products: A Perspective
-
Altmetric BadgeChapter 5 Meat Products and Byproducts for Value Addition
-
Altmetric BadgeChapter 6 Surface Decontamination Treatments for Improving the Safety of Meat and Poultry
-
Altmetric BadgeChapter 7 Food Quality and Safety
-
Altmetric BadgeChapter 8 Food-Borne Microbial Diseases and Control: Food-Borne Infections and Intoxications
-
Altmetric BadgeChapter 9 Microbial Metabolites as Biological Control Agents in Food Safety
-
Altmetric BadgeChapter 10 Use of Antimicrobial Edible Films and Coatings as Packaging Materials for Food Safety
-
Altmetric BadgeChapter 11 Recent Approaches in Risk Assessment of Foods
-
Altmetric BadgeChapter 12 Microbiological Quality Systems and Microbial Risk Analysis
-
Altmetric BadgeChapter 13 Value Addition and Preservation by Fermentation Technology
-
Altmetric BadgeChapter 14 Importance of Yeasts and Lactic Acid Bacteria in Food Processing
-
Altmetric BadgeChapter 15 Application of Membrane Technology in Food Processing
-
Altmetric BadgeChapter 16 Technology for Value Addition and Preservation of Horticultural Produce
-
Altmetric BadgeChapter 17 Advancements in Post-harvest Management of Fruits and Vegetables
-
Altmetric BadgeChapter 18 Development of Value-Added Products from Food Wastes
-
Altmetric BadgeChapter 19 Nanotechnology in Food and Agriculture Industry