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  • Open Daily: 10am - 10pm
    Alley-side Pickup: 10am - 7pm

    3038 Hennepin Ave Minneapolis, MN
    612-822-4611

Open Daily: 10am - 10pm | Alley-side Pickup: 10am - 7pm
3038 Hennepin Ave Minneapolis, MN
612-822-4611
Molecular Approaches to Improving Food Quality and Safety

Molecular Approaches to Improving Food Quality and Safety

Bhatnagar, Deepak

Paperback

Cookbooks GeneralTechnology & EngineeringGeneral Gardening

ISBN10: 1468480723
ISBN13: 9781468480726
Publisher: Springer Nature
Published: Nov 26 2012
Pages: 246
Weight: 0.78
Height: 0.55 Width: 6.00 Depth: 9.00
Language: English
Conventional food safety and quality research have traditionally dealt with the whole organism or food product, either plant or animal, or with the microorganisms that associate with these food-producing plants and ani- mals at various stages of growth, development, and maturation. However, conventional research methods no longer are sufficient to bring about the improvements in quality and safety of foods that are demanded in today's marketplace by increasingly educated and sophisticated consumers. Improved quality has generally been thought to mean (l) unblemished products, particularly fruits and vegetables, and (2) the desired functional- ity of protein, carbohydrates, and fats in grain oilseeds and the like to achieve the intended purpose in processing foods; for example, dough char- acteristics to make bread or pasta. However, it also means the year-round ready availability of nutritious and appealing choices in all food groups that can be quickly and easily prepared. This promotes optimum nutrition, particularly necessary in children, the elderly, and special-needs groups, and it allows health conscious consumers to match their calorie intake with indi- vidual needs to achieve and maintain desirable body weight.

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