Advances in Food Quality, Safety, Processing, and Preservation: Nutritional and Sensory Evaluation of Bread Enriched with Black Cumin and Germinated Fava Bean Flours - Softcover

Inhaltsangabe

Advances in Food Quality, Safety, Processing, and Preservation presents recent scientific developments and emerging technologies that are transforming modern food systems. The book provides a comprehensive overview of contemporary approaches to improving food quality, ensuring food safety, enhancing processing efficiency, extending shelf life, and developing functional foods that promote human health. The chapters cover both fundamental concepts and advanced applications, including food quality assessment, food safety management, preservation technologies, thermal and non-thermal processing, bioactive compounds, functional ingredients, innovative packaging, and sustainable food production. Recent advances in biotechnology, nanotechnology, digital technologies, and artificial intelligence are also highlighted. Written by experts in food science and related disciplines, this book serves as a valuable resource for undergraduate and postgraduate students, researchers, academic staff, food industry professionals, and policymakers. By integrating current research with practical applications, it provides insights into future opportunities for safe and sustainable food systems.

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