Food Processing: Strategies for Quality Assessment

1. Food Processing: Strategies for quality assessment, A broad perspective

Abdul Malik, Farhana Masood and Saghir Ahmad

2. Fruit Processing

Ömer Utku ÇOPUR and Canan Ece TAMER

3. Citrus Juices Technology

Asiye AKYILDIZ and Erdal AGÇAM

4. Nutritional Quality Assessment in Dairy Products - A Perspective

A. Adnan Hayaloglu and Mehmet Güven

5. Meat products and by-products for value addition

Saghir Ahmad and Abdul Ghafour Badpa

6. Surface Decontamination Treatments for improving the safety of meat and poultry

Hakan Benli

7. Food quality and safety

Saghir Ahmad

8. Foodborne Microbial Diseases and Control: Foodborne Infections and Intoxications

Sait Aykut Aytac and Birce Mercanoglu Taban

9. Microbial Metabolites as Biological Control Agents in Food Safety

Zerrin Erginkaya, Emel Ünal and Selin Kalkan

10. Use of antimicrobial edible films and coatings as packaging materials for food safety

Zerrin Erginkaya, Selin Kalkan and Emel Ünal

11. Recent Approaches in Risk Assessment of Foods

Farhana Masood, Samira Umme Aiman, Sana Khan, Showkat Ahmad Lone and Abdul Malik

12. Microbiological Quality Systems and Microbial Risk Analysis

Birce Mercanoglu Taban and Sait Aykut Aytac

13. Value addition and preservation by fermentation technology

Saghir Ahmad

14. Importance of yeasts and lactic acid bacteria in food processing

Hüseyin Erten, Bilal Agirman, Cennet Pelin Boyaci Gündüz, Erdem Çarsanba, Selvihan Sert, Sezgi Bircan and Hasan Tangüler

15. Application of membrane technology in food processing

Saghir Ahmad and Sk. Musheer Ahmad

16. Technology for value addition and preservation of horticultural produce

Ram Kishor Gupta

17. Post Harvest Management and Value Addition of Horticultural Crops

Prabhat Kumar Srivastava and Saghir Ahmad

18. Development of Value Added Products from Food Wastes

Canan Ece TAMER and Ömer Utku ÇOPUR

19. Nanotechnology in Food and Agriculture Industry

Emir Ayse Özer, Melike Özcan and Mustafa Didin