TY - BOOK ID - 134335591 TI - Advances in Food Processing (Food Preservation, Food Safety, Quality and Manufacturing Processes) AU - Varzakas, Theodoros AU - Tsarouhas, Panagiotis PY - 2021 PB - Basel, Switzerland MDPI - Multidisciplinary Digital Publishing Institute DB - UniCat KW - Technology: general issues KW - redox potential KW - color transfer KW - beef juice KW - beef meat KW - eugenol KW - encapsulation KW - whey protein–maltodextrin conjugates KW - chitosan KW - olive oil KW - cv. Lianolia Kerkyras KW - cv. Koroneiki KW - fatty acid methyl esters KW - sterols KW - authenticity KW - quality KW - LAB KW - Bifidobacterium KW - BLS KW - fruits KW - vegetables KW - Oregano honey KW - costeño-type cheese KW - sodium chloride KW - texture KW - rheology KW - microstructure. KW - boba milk tea KW - calcium alginate ball KW - preparation method KW - shelf life KW - inventory KW - new retailing KW - baking industrial KW - food supply chain coordination KW - Two-stage production system KW - corporate social responsibility KW - supply chain KW - dairy industry KW - social charity KW - Vietnam KW - dry KW - efficiency KW - energy KW - kiwifruit KW - ultrasound KW - edible coating KW - nanoemulsion KW - guaiacol peroxidase KW - anthocyanins KW - phenylalanine ammonia-lyase KW - chub mackerel KW - smoking treatment KW - sensory analysis KW - physiochemical characteristics KW - microbiological quality KW - biochemical analysis KW - HMR KW - pen shell KW - squid meat KW - superheated steam KW - high-frequency defrosting KW - cassava chips KW - physicochemical properties KW - MALDI-TOF KW - applications KW - food KW - fraud KW - adulteration KW - n/a KW - whey protein-maltodextrin conjugates KW - costeño-type cheese UR - https://www.unicat.be/uniCat?func=search&query=sysid:134335591 AB - This e-book aims to compile advances in the area of food manufacturing including packaging to address issues of food safety, quality, fraud, and how these processes (new or old) could affect the organoleptic characteristics of foods, with the aim to promote consumers’ satisfaction. Moreover, food supply issues are explored. New and improved technologies are employed in the area of food manufacturing to address consumer needs in terms of quality and safety. The issues of research and development should be taken into account seriously before launching a new product onto the market. Finally, food fraud and authenticity are very important issues, and the food industry should focus on addressing them. ER -