With increased expectations for food products of high quality and safety standards, the need
for accurate, fast and objective quality determination of these characteristics in food products …

Globalization of the food trade requires precise and exact information about the origin,
methods of production, transformation technologies, authentication, and the traceability of …

Handbook of food science, technology, and engineering Page 1 HANDBOOK of FOOD
SCIENCE, TECHNOLOGY, AND ENGINEERING Volume 4 Edited by YH HUI Associate Editors …

Our objectives were to analyze and correlate the color, flavonoids, phenolics and
antioxidants of 26 honey samples from 6 honey producing regions in the Sultanate of Oman …

The aim of this study was to quantify glucose, fructose, sucrose and maltose contents of
honey samples using Raman spectroscopy as a rapid method. By performing a single …

Botanical and biographical origins of honey are an important issue in food quality and
safety. This chapter focuses on use of chemical components to determine botanical and …

Food waste amounts to roughly one-third of its total production every year. There is an
unprecedented demand to improve long-term storage of food products while preserving …

The present work evaluated the possible role of volatile amines as indicator (s) of poultry
meat spoilage. Fresh chicken meat (breast fillet) was packaged in four different …

Muscle foods (meat and fish) are very important from the perspective of human nutrition and
economic activity, both nationally and internationally. At a research and development level …

Anethole is the main fragrance and bioactive compound of anise, fennel, and star anise
spices and more than other 20 plant species. It is widely used as flavor agent in food …