The first volume of the Developments in Food Quality and Safety series, Strategies to Improve the Quality of Foods, examines the decrease of salt, sugar, and fat in addition to nitrate and nitrate salts as well as natural substitutes. In food development, the addition of prebiotics, probiotics, and pos-biotics to food is also investigated. This series is the most up-to-date source of information on trend topics like: Food fraud, traceability, and authenticity; Advances in the analysis of toxic compounds and control of food poisoning; Natural antimicrobial compounds and their application to improve food preservation; Non-thermal processing technologies in the food industry; and more.
This series, which is edited by Dr. José Manuel Lorenzo and written by a group of international experts in the disciplines of food quality and safety, offers scientists and professionals in the food industry a thorough understanding of the subject.
• Offers up-to-date information on the manufacturing of food items with altered compositions (reformulation).• Introduces cutting-edge tactics used by the food sector to procure healthier meals without compromising the highest standards of quality.• Outlines methods for reducing the amount of fat, sugar, and salt in food goods.
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