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The aim of the food processing is to ensure microbiological and chemical safety of foods, adequate nutrient content and bioavailability and acceptability to the consumer with regard to sensory properties and ease of preparation. Processing may have either beneficial or harmful effects on these properties, so each of these factors must be taken into account in the design and preparation of foods. This book offers a unique dealing with the subject and provides not only an update of state-of-the art techniques in many critical areas of food processing and quality assessment, but also the...

The aim of the food processing is to ensure microbiological and chemical safety of foods, adequate nutrient content and bioavailability and acceptability to the consumer with regard to sensory properties and ease of preparation. Processing may have either beneficial or harmful effects on these properties, so each of these factors must be taken into account in the design and preparation of foods. This book offers a unique dealing with the subject and provides not only an update of state-of-the art techniques in many critical areas of food processing and quality assessment, but also the...

Antibiotic resistance of the bacteria has become the most important issue all over the world. This is not only important in medical area but is also questioned in food production industry. Enterococci are more beneficial effective bacteria in food industry due to their esterolytic, lipolytic activities in cheese, sausage and other fermented foods. In addition, they are used as starter cultures in fermented foods and used as probiotic in human and animal health. However, they are not considered GRAS (Generally Recognized As Safe) microorganisms in food production sector because of their...