Publisher's Synopsis
Food quality refers to the accepted standards of taste, flavor, appearance, dietary and nutritional requirements as well as safety for consumption by humans. The scientific discipline of food safety is concerned with the handling, preparation and storage of food in a manner that is conducive to ensuring its safety. It involves a close inspection of food additives and pesticide residues. The allied field of food technology is a branch of food science concerned with the production methods of food. Food quality is an important aspect of food manufacturing. Besides nutritional requirements, sanitation is an essential consideration of food quality. This book covers the studies that are being conducted in these domains. It also elucidates the modern principles and concepts crucial to their development. It consists of contributions made by international experts working in the field of food science. This book will immensely benefit students, food scientists, nutritionists and engineers.
