Food products have always been designed, but usually not consciously. Even when design has been part of the process, it has often been restricted to considerati

The Process Analytical Technology (PAT) initiative aims to move from a paradigm of ‘testing quality in’ to ‘building quality in by design’. It can be de

This book comprehensively addresses the sources of allergenic contaminants in foods, their fate during processing, and the specific measures that need to be tak

Developments in Food Quality and Safety Series is the most up-to-date resource covering trend topics such as Advances in the analysis of toxic compounds and con

Microbial Extremozymes: Novel Sources and Industrial Applications is a unique resource of practical research information on the latest novel sources and technol