Processing Effects on Safety and Quality of Foods

This book provides methods and procedures used to assess the safety and quality of foods preserved by novel and emerging processing techniques. It presents evaluation techniques that yield reliable estimation of microbiological, physicochemical, nutritive, and sensory characteristics. Each chapter discusses the processing effects of relevant technologies and includes the basics of microbial kinetics, sensory evaluation, and the perception of food quality. A compendium of methods and procedures used to quantify the safety and quality of foods preserved by these promising novel techniques, this book addresses the entire food processing plant including food modeling, optimization, and design.