Encyclopedia of Food Science and Technology, Volume 3

activity aflatoxin Agriculture animal antibodies Applied assay bacteria beef brine carcass cells chemical coli coliforms collagen color commercial compounds concentration consumer contain cooking culture dairy detection diet dietary diffusion effect electrical stimulation energy enzymes Escherichia coli export factors fatty acids feed fermentation fibers fish flavor food industry food processing Food Science Food Technology frozen fruit growth heat ice cream increase irradiation Journal of Food juice kosher krill lactose Lecithin levels limonin lipid liquid lobsters malt manufacture margarine Meat Science membrane ment methods microbial Microbiology microorganisms microwave milk moisture muscle mushrooms mycotoxins naringin nitrosamines nitrosation nutrients Nutrition ochratoxin off-flavors olives organisms oxidation packaging papain plant poultry protein reaction samples shellfish sodium soluble specific spoilage starter cultures storage studies sugar Table temperature tenderness tion tissue toxin trichothecenes vegetables vitamin w-3 fatty acids zearalenone