Preface -- Contents -- Contributors -- Food Processing: Strategies for Quality Assessment, A Broad Perspective -- 1 Introduction -- 2 Food Safety -- 2.1 Quality and Safety in Food: Benefits and Risks -- 3 Approaches in Food Safety -- 3.1 Traditional Food Safety Systems -- 3.2 A Science-Based Approach to Food Safety -- References -- Fruit Processing -- 1 Introduction -- 2 Principal Causes of Quality Deterioration -- 3 Storage and Packaging Techniques for Maintaining Quality of Fruits -- 4 Impact of Processing on Nutrients and Antioxidants of Fruits -- 4.1 Thermal Processes -- 4.2 Nonthermal Processing -- 4.2.1 High Hydrostatic Pressure Processing (HHP) -- 4.2.2 Pulsed Electric Field (PEF) -- 4.2.3 Ultrasound -- 4.2.4 Radiation Processing -- 4.2.5 Membrane Filtration -- References -- Citrus Juices Technology -- 1 Introduction -- 2 Varieties Suitable for Juice Production -- 2.1 Oranges -- 2.1.1 Navel Oranges -- 2.1.2 Valencia Oranges -- 2.1.3 Hamlin -- 2.1.4 Jaffa -- 2.1.5 Parson Brown -- 2.1.6 Blood Orange -- 2.2 Lemons and limes (C. limon, C. aurantifolia) -- 2.3 Grapefruits (Citrus paradisi) -- 2.4 Mandarins (Citrus reticulate Blanco) -- 3 Citrus Fruit Anatomy -- 3.1 Peel (pericarp) -- 3.2 Flesh (Endocarp) -- 3.3 Seed -- 4 Compositions of Citrus -- 4.1 Phenolic Compounds in Citrus -- 4.2 Carotenoid Compounds in Citrus -- 4.3 Volatiles Compounds in Citrus -- 4.4 Pectin and PME in Citrus -- 4.5 Ascorbic Acid in Citrus -- 4.6 Minerals in Citrus -- 4.7 Limonoids in Citrus -- 4.8 Bitterness in Citrus -- 4.8.1 Debittering Process -- 5 Affecting Factors on Quality of Juice -- 6 Citrus Juice Processing -- 6.1 Harvesting -- 6.2 Receiving -- 6.3 Washing -- 6.4 Sorting -- 6.5 Extraction -- 6.5.1 FMC Extractor (JBT, Since 2008) -- 6.5.2 Brown Extractors -- 6.5.3 Fratelli-Indelicato Extractor -- Birillatrice-Sfumatrice AZS 204.

7 Essential Oil Extraction from the Citrus Peel -- 8 Finishing Operations -- 9 Centrifugation -- 10 Pulp Washing -- 11 Pulp Recovery -- 12 De-Aeration and De-Oiling -- 13 Pasteurization Processes -- 13.1 Thermal Pasteurization -- 13.2 Pulsed Electric Fields Technology -- 13.2.1 Microorganisms Inactivation with PEF in Orange Juice -- 13.2.2 PME Inactivation with PEF in Orange Juice -- 13.2.3 Effect of PEF on Orange Juice Quality Parameters -- 13.3 High-Pressure Processing -- 13.3.1 PME Inactivation with HPP in Orange Juice -- 13.3.2 Effect of HPP on Orange Juice Quality Parameters -- 13.4 Ultrasonication Process -- 13.4.1 PME Inactivation with Ultrasonication Process -- 13.4.2 Effects of Ultrasonication Process on Quality of Orange Juice -- 13.5 Ultraviolet Light (UV) Processing -- 14 Concentration of Citrus Juice -- 14.1 Evaporation -- 14.2 Freeze Concentration -- 14.3 Membrane Concentration -- 15 Filling -- 16 Storage -- 17 Cloud Stabilization -- 18 Orange Juice: Types and Their Characteristics -- 18.1 Fresh Orange Juice -- 18.2 Pasteurized Juice -- 18.3 Aseptic Single-Strength Juice -- 18.4 Single-Strength Juice from Concentrate -- 18.5 Frozen Concentrated Juices -- 19 Clear Citrus Juices -- 20 Acid Reduction -- 21 Dehydrated Citrus Juices -- 22 Beverages Made from Orange Juice -- References -- Nutritional Quality Assessment in Dairy Products: A Perspective -- 1 Introduction -- 2 Milk Constituents -- 2.1 Proteins -- 2.2 Lipids -- 2.3 Lactose -- 2.4 Salts -- 2.5 Vitamins, Enzymes, and Miscellaneous Compounds -- 3 Dairy Foods -- 3.1 Liquid Milk -- 3.2 Fermented Milks -- 3.3 Cheese -- 3.4 Butter and Cream -- 3.5 Milk Powder -- 3.6 Ice Cream -- 4 Conclusions -- References -- Meat Products and Byproducts for Value Addition -- 1 Introduction -- 1.1 Status of Meat -- 1.2 Trends in Export of Buffalo Meat -- 1.3 Nutritional Value of Meat.

1.3.1 Protein Content -- 1.3.2 Vitamin Content -- 1.3.3 Mineral Content -- 1.3.4 Unsaturated Fat Content -- 1.3.5 Saturated Fat Content -- 1.3.6 Nutrient Composition of Organs -- 1.3.7 Red Meat and the Heart Foundation Tick -- 1.3.8 Health and Nutritional Benefits of Meat -- 1.4 Why Meat: As a Food -- 1.5 Meat Product and Byproduct -- 1.5.1 Meat -- 1.5.2 Red Meat -- 1.5.3 White Meat -- 1.5.4 Meaty Flesh -- 1.5.5 Chicken -- 1.5.6 Offal -- 1.5.7 Processed Meat -- 1.5.8 Cured and/or Dried Meat Flesh in Whole Cuts or Pieces -- Manufactured Meat -- Sausages -- Meat Pies -- 1.6 Processing of Sausage -- 1.6.1 Grinding -- 1.6.2 Mixing -- 1.6.3 Chopping -- 1.6.4 Emulsifying -- 1.6.5 Stuffing -- Linking and Threading -- 1.6.6 Filling -- 1.6.7 Smoking and Cooking -- 1.6.8 Chilling -- 1.6.9 Peeling and Packaging -- 1.7 Composition of Sausages -- 1.8 Fresh Sausage -- 1.8.1 Breakfast Sausage -- 1.8.2 Kielbasa -- 1.8.3 Bockwurst -- 1.8.4 Bratwurst -- 1.8.5 Goetta -- Composition -- Preparation -- 1.8.6 Falukorv -- 1.8.7 Kranjska Klobasa -- 1.9 Dry Sausage -- 1.9.1 Salumi -- 1.9.2 Salami -- Ingredient of Salami -- 1.9.3 Pepperoni -- Ingredients -- 1.9.4 Soppressata -- Preparation -- 1.10 Smoked Sausage -- 1.10.1 Andouilla -- 1.10.2 Linguiça -- 1.10.3 Hungarian Sausages -- 1.11 Cooked Sausage -- 1.11.1 Hot Dog -- 1.11.2 Cumberland Sausage -- 1.12 Some Traditional Meat Products -- 1.12.1 Patty -- 1.12.2 Kebab -- 1.12.3 Shami Kabab -- 1.13 Meat Byproducts -- 2 Conclusion -- References -- Surface Decontamination Treatments for Improving the Safety of Meat and Poultry -- 1 Introduction -- 2 Physical Decontamination Treatments -- 2.1 Water-Based Treatments -- 2.2 Carcass Trimming -- 2.3 Irradiation -- 2.4 High Pressure Processing Systems -- 3 Chemical Decontamination Treatments -- 3.1 Organic Acids -- 3.2 Chlorine-Based Treatment -- 3.3 Trisodium Phosphate.

3.4 Other Chemical Treatments -- 4 Conclusion -- References -- Food Quality and Safety -- 1 Introduction -- 2 Measuring Consumer Response -- 3 Quality Control -- 4 Quality Safety -- 5 Logic Sequences for Application of HACCP (Codex Guidelines) -- 6 The HACCP Team Its Requirements -- 7 Joint FAO/WHO Standards Programme -- 8 National and Regional Standards -- 9 Food Safety -- 10 Conclusion -- References -- Food-Borne Microbial Diseases and Control: Food-Borne Infections and Intoxications -- 1 Introduction -- 2 Food-borne Bacterial Pathogens -- 2.1 Bacterial Infections -- 2.1.1 Campylobacter spp. -- 2.1.2 Cronobacter sakazakii -- 2.1.3 Pathogenic Escherichia coli -- Enteroaggregative E. coli (EAggEC) -- Enterohaemorrhagic E. coli (EHEC) -- Enteroinvasive E. coli (EIEC) -- Enterotoxigenic E. coli (ETEC) -- 2.1.4 Listeria monocytogenes -- 2.1.5 Salmonella spp. -- 2.1.6 Vibrio parahaemolyticus and Vibrio vulnificus -- 2.1.7 Yersinia spp. -- 2.2 Bacterial Intoxications and Toxico-Infections -- 2.2.1 Bacillus cereus -- 2.2.2 Clostridium botulinum -- 2.2.3 Clostridium perfringens -- 2.2.4 Staphylococcus aureus -- 2.2.5 Vibrio cholerae -- 3 Toxigenic Fungi -- 3.1 Aspergillus and Related Teleomorphs -- 3.2 Penicillium and Related Teleomorphs -- 3.3 Fusarium and Related Teleomorphs -- 4 Non-bacterial and Non-fungal Food-borne Microbial Diseases -- 4.1 Food-borne Viruses -- 4.2 Food-borne Protozoa -- 5 Conclusion -- References -- Microbial Metabolites as Biological Control Agents in Food Safety -- 1 Introduction -- 2 Antimicrobial Metabolites -- 2.1 Bacteriocin -- 2.1.1 Bacteriocins from Lactic Acid Bacteria -- Nisin -- Natamycin -- Lacticin -- Enterocin -- Sakacin -- Reuterin -- Pediocin -- 2.1.2 Bacteriocin from Other Microorganisms -- 2.2 Organic Acids and Others -- 2.2.1 Lactic acid and Acetic Acid -- 2.2.2 Citric Acid -- 2.2.3 Diacetyl -- 2.2.4 Acetaldehyde.

2.2.5 Hydrogen Peroxide -- 2.2.6 Carbon Dioxide -- 2.2.7 Others -- 2.3 Biofilms and Exopolysaccharides -- 2.4 Antibiotics as Secondary Metabolite -- References -- Use of Antimicrobial Edible Films and Coatings as Packaging Materials for Food Safety -- 1 Introduction -- 2 Edible Films and Coatings -- 2.1 Definition and Historical Background -- 2.2 Classification of Edible Films and Coatings -- 2.2.1 Polysaccharides -- Cellulose and Derivatives -- Chitin and Chitosan -- Starch -- Alginate -- Pectin -- Carrageenan -- 2.2.2 Protein Films -- Zein -- Gelatin Films -- Wheat Gluten Films -- Soy Protein Films -- Collagen Casings -- Whey Protein Isolate -- 2.2.3 Lipid Films -- 2.2.4 Composite Films -- 3 Antimicrobial Edible Films and Coatings -- 3.1 Properties of Antimicrobial Edible Films and Coatings -- 3.1.1 Antimicrobial Substances -- 3.2 The Methods Used to Test the Antimicrobial Activity of Antimicrobial Packages -- 3.3 Characteristic Properties of Antimicrobial Edible Films and Coatings -- 3.4 Applications of Antimicrobial Edible Films and Coatings -- 4 Legal and Economic Aspects of Antimicrobial Edible Films and Coatings -- 5 Future Trends of Antimicrobial Edible Films and Coatings -- 6 Conclusions -- References -- Recent Approaches in Risk Assessment of Foods -- 1 Introduction -- 1.1 Components of Risk Analysis -- 1.2 The Risk Analysis Process -- 1.2.1 Essential Characteristics of Risk Analysis -- 2 Food Safety Objectives and Risk Assessment -- 2.1 Understanding Risk Assessment -- 2.1.1 Hazard Identification -- 2.1.2 Hazard Characterization -- 2.1.3 Exposure Assessment -- 2.1.4 Risk Characterization -- 2.2 Chemical and Microbial Risk -- 3 Techniques Used in Food Safety Risk Assessment -- 3.1 Statistical Techniques -- 3.2 Probability -- 3.3 Monte Carlo Process -- 3.4 Probabilistic Scenario Analysis -- 3.5 Knowledge Elicitation Techniques.

3.6 Ranking Tools.