Contents

Kapitel in diesem Buch

1. Frontmatter I
2. Foreword V
3. Contents VII
4. List of contributors XI
5. Introduction XV
6. Part I: Postharvest handling and food processing
7. 1 The food industry: yesterday, today, and tomorrow 3
8. 2 Postharvest handling of fresh produce 29
9. 3 Cereals and cereal products 81
10. 4 Processing operations and effects on the characteristics of legume grains for food system applications 111
11. 5 Meat and meat products processing 127
12. 6 Fish and shellfish processing 153
13. Part II: Food microbiology use of microorganisms
14. 7 Microbial food spoilage of selected food and food products 173
15. 8 Microbiological safety of foods 193
16. 9 Russia and Commonwealth of Independent States (CIS) domestic fermented milk products 215
17. 10 Application of biotechnology in the food industry 235
18. Part III: Food chemistry: analysis and nutrition
19. 11 Dietary nutrients, antinutritional factors, and valorization of food waste 281
20. Part IV: Product development, sensory evaluation, and packaging
21. 12 Food trends and development of new food products 325
22. 13 Understanding sensory evaluation of food 345
23. 14 Food packaging and packaging innovations 363
24. Part V: Food innovations and nonthermal processing
25. 15 Blockchain and food traceability 393
26. 16 Big data and the food industry 411
27. 17 Nonthermal processing techniques for innovative food processing 427
28. 18 Food scanners: applications in the food industry 447
29. Part VI: Food business: entrepreneurship and regulation
30. 19 Food entrepreneurship: principles and practice 469
31. 20 Food regulations and governance 487
32. Part VII: Outlook
33. 21 Conclusion and outlook 513
34. Index 521