Intro
Preface
Contents
About the Editors
Chapter 1: Food Quality: Engineering Perspective
1 Introduction
2 What Is Quality?
3 Quality Assessment of Raw Material
4 Novel Processing Technologies
4.1 Thermal Process Engineering for Food Quality
4.2 Alternative Non-thermal Technologies for Quality
4.2.1 High Pressure Processing (HPP)
4.2.2 Pulse Electric Field (PEF)
4.2.3 Pulsed Light (PL)
4.2.4 Radurization and Ultraviolet (UV) Disinfection
4.3 Hurdle Approach
5 New Approaches for Quality Measurement of Foods

5.1 Rheological and Textural Quality of Foods
5.2 Glass Transition
5.3 Interpretation of the Food Images and Spectral Signature
5.4 Food Authentication
6 Novel Packaging Technologies for Ensuring Food Quality Post Manufacturing
6.1 Modified Atmosphere Packaging (MAP)
6.2 Active Packaging
6.3 Intelligent or ``Smart ́́Packaging
7 Quality Engineering
7.1 Quality Engineering Tools
7.1.1 Cause Effect Diagram
7.1.2 Pareto Chart
7.1.3 Histogram
7.1.4 Check Sheet
7.1.5 Control Chart
7.1.6 Scatter Diagram
7.1.7 Flow Chart

7.2 Quality Management Systems (QMS)
7.2.1 Advanced Product Quality Planning (APQP)
7.2.2 Failure Mode and Effects Analysis (FMEA)
7.2.3 Statistical Process Control (SPC)
8 Food Quality and Traceability
9 Conclusion
References
Chapter 2: Chemical Adulterants in Food: Recent Challenges
1 Introduction
2 Food Fraud, Adulteration and the Regulatory Framework
3 Types of Food Adulteration
4 Food Adulteration: Causes, Health Hazards and Mitigation Strategies
4.1 Causes
4.2 Health Hazards of Food Adulterants
4.3 Mitigation Strategies

5 Methods of Detection of Food Adulterants and Emerging Challenges
6 Adulteration Associated with Specific Food Commodities
6.1 Milk and Dairy Products
6.2 Spices
6.3 Olive Oil
6.4 Honey
7 Future Perspectives
References
Chapter 3: Microbial Adulterants in Food: Challenges to Overcome
1 Introduction
2 Microbes and Food
2.1 Microbe Assisting Food Production
2.2 Food Spoilage
2.2.1 Microbial Spoilage of Raw Foodstuff
2.2.2 Microbial Spoilage in Processed Foodstuff
Groups of Foods Spoilers
3 Foodborne Diseases

3.1 Microbial Contamination in the Food Industry: Routes and Mechanism
4 Antibiotic Resistance Pathogens (ARGs): An Emerging Challenge for the Food Industry
5 Strategies to Prevent Microbial Contamination of Food
5.1 Thermal Treatment
5.2 Pulsed Electric Fields
5.3 Electrolyzed Water
5.4 High-Pressure Processing Technology
5.5 Ultrasonication
5.6 Pulsed-Light System
6 The Scope and Need for Monitoring Food Contamination
7 Effect of Microbes on the Economy
Effect on the Import and Export Sector
8 Conclusion
References