Optimizing Food Quality and Safety: Strategies for a Healthier Industry

Edited by renowned expert Dr. José Manuel Lorenzo, “Strategies to Improve the Quality of Foods, Volume One” is a comprehensive resource that delves into the latest trends and advancements in the food industry. This authoritative volume is part of the “Developments in Food Quality and Safety” series, which explores cutting-edge topics in food science and technology.

Reducing Salt, Sugar, and Fat: Healthier Options for the Food Industry

This book provides valuable insights into reducing salt, sugar, and fat in food products while maintaining their quality and safety. It also discusses natural alternatives to these ingredients, as well as the role of nitrate and nitrate salts in food development. Furthermore, the volume examines the enrichment of foods with prebiotics, probiotics, and post-biotics, offering a wealth of information for food industry professionals and scientists.

Covering the Latest Trends in Food Quality and Safety

The “Developments in Food Quality and Safety” series is dedicated to exploring the most pressing issues in the food industry, including:

• Advances in the analysis of toxic compounds and control of food poisoning
• Food fraud, traceability, and authenticity
• Revalorization of the agrifood industry
• Natural antimicrobial compounds and their application to improve food preservation
• Non-thermal processing technologies in the food industry

With contributions from a team of global experts in food quality and safety, this series provides a valuable resource for food industry professionals, scientists, and anyone interested in staying up-to-date on the latest developments in this field.

By exploring the latest strategies for producing healthier food products without compromising on quality, this book is an essential guide for anyone looking to improve food quality and safety.

Publication details:

• Publisher: Academic Press
• Publication date: October 25, 2023
• Language: English