Food Quality and Standards

Edited by : Radomir Lásztity,

Department of Biochemistry and Food Technology, Budapest University of Technology and Economics, Hungary

Food Quality and Standards

Radomir Lásztity, Department of Biochemistry and Food Technology, Budapest University of Technology and Economics, Hungary

1. Systems of Food Quality Standards

Radomir Lásztity, Department of Biochemistry and Food Technology, Budapest University of Technology and Economics, Hungary

History of Food Quality Standards
Márta Petró-Turza, Hungarian Standards Institution, Hungary
Tamás Földesi, Hungarian Standards Institution, Hungary
History of Food Quality Standards
Radomir Lásztity, Department of Biochemistry and Food Technology, Budapest University of Technology and Economics, Hungary
Basic Concepts of Food Standards
Radomir Lásztity, Department of Biochemistry and Food Technology, Budapest University of Technology and Economics, Hungary
Márta Petró-Turza, Hungarian Standards Institution, Hungary
Tamás Földesi, Hungarian Standards Institution, Hungary
National Standards
Radomir Lásztity, Department of Biochemistry and Food Technology, Budapest University of Technology and Economics, Hungary
Márta Petró-Turza, Hungarian Standards Institution, Hungary
Tamás Földesi, Hungarian Standards Institution, Hungary
Regional Standards
Radomir Lásztity, Department of Biochemistry and Food Technology, Budapest University of Technology and Economics, Hungary
Márta Petró-Turza, Hungarian Standards Institution, Hungary
Tamás Földesi, Hungarian Standards Institution, Hungary
International System of Food Quality Standards
Radomir Lásztity, Department of Biochemistry and Food Technology, Budapest University of Technology and Economics, Hungary
Márta Petró-Turza, Hungarian Standards Institution, Hungary
Tamás Földesi, Hungarian Standards Institution, Hungary

2. Food Safety

Yasmine Motarjemi, Nestle S.A., Switzerland
Fritz K. Kaferstein, International Food Safety Consultant, Switzerland
G. Moy, Food Safety Program, World Health Organization, Switzerland

Food Manufacturing Practices and Sanitation
Anna Halasz, Central Food Research Institute, Hungary
Food Chain Management
Anna Halasz, Central Food Research Institute, Hungary
Radomir Lásztity, Department of Biochemistry and Food Technology, Budapest University of Technology and Economics, Hungary
Food Safety and Environmental Sanitation
Anna Halasz, Central Food Research Institute, Hungary
Food Laws and Regulation
Radomir Lásztity, Department of Biochemistry and Food Technology, Budapest University of Technology and Economics, Hungary
Predictive Microbiology
Laurent Rosso, French Food Safety Agency, France

3. Food Quality and Assurance

Jiri Davídek, Department of Food Chemistry and Analysis, Faculty of Food and Biochemical Technology, Institute of Chemical Technology, Czech Republic

Quality Control of Raw Materials
Jiri Davídek, Department of Food Chemistry and Analysis, Faculty of Food and Biochemical Technology, Institute of Chemical Technology, Czech Republic
In-Process Quality Control
Jiri Davídek, Department of Food Chemistry and Analysis, Faculty of Food and Biochemical Technology, Institute of Chemical Technology, Czech Republic
Quality Control of Finished Products
Jiri Davídek, Department of Food Chemistry and Analysis, Faculty of Food and Biochemical Technology, Institute of Chemical Technology, Czech Republic
Food Quality Assurance for Children and Specific Dietary Purposes
Natalija Cicic-Lasztity, National Institute of Nutrition, Hungary

4. Food Quality Indices

Pál J. Molnár, Central Food Research Institute, Hungary

Meat and Meat Products
Radomir Lásztity, Department of Biochemistry and Food Technology, Budapest University of Technology and Economics, Hungary
Food Quality and Standards Pertaining to Fish
Zdzisaw E. Sikorski, Faculty of Chemistry, Technical University of Gdansk, Polish Academy of Sciences, Poland
Milk and Milk Products
Radomir Lásztity, Department of Biochemistry and Food Technology, Budapest University of Technology and Economics, Hungary
Fruits and Vegetables
Pál J. Molnár, Central Food Research Institute, Hungary
Grains, Pulses, and OilSeeds
Radomir Lásztity, Department of Biochemistry and Food Technology, Budapest University of Technology and Economics, Hungary
Coffee, Tea, and Spices Radomir Lásztity, Department of Biochemistry and Food Technology, Budapest University of Technology and Economics, Hungary

5. Inspection, Quarantine, and Quality Control Organizations

Pál J. Molnár, Central Food Research Institute, Hungary

Quality Control of Plant Growth, Plant Protection, and Quarantine
Demeter Lásztity, Department of Plant Physiology, Eötvös Lóránd University, Hungary
Quality Control of Animal Development, Animal Protection, and Quarantine
Árpád Bata, Department of Animal Hygiene, University of Veterinary Sciences., Hungary
Legislation and Quality Control of Food Products
Pál J. Molnár, Central Food Research Institute, Hungary
Locations and Tasks of the Main Institutions and Organizations for Food Control Systems
Radomir Lásztity, Department of Biochemistry and Food Technology, Budapest University of Technology and Economics, Hungary
Márta Petró-Turza, Hungarian Standards Institution, Hungary

6. Food Microbiology

Radomir Lásztity, Department of Biochemistry and Food Technology, Budapest University of Technology and Economics, Hungary

Microorganisms Important in Food Microbiology
Radomir Lásztity, Department of Biochemistry and Food Technology, Budapest University of Technology and Economics, Hungary
Spoilage and Preservation of Food
Maria King, Department of Biochemistry and Biophysics, College of Agriculture and Life Sciences, Texas A&M University, USA
Yeasts
Anna Halasz, Central Food Research Institute, Hungary
Lactic Acid Bacteria
Anna Halasz, Central Food Research Institute, Hungary
Foodborne Pathogens
Maria King, Department of Biochemistry and Biophysics, College of Agriculture and Life Sciences, Texas A&M University, USA
Testing Methods in Food Microbiology
Tibor Deak, Department of Microbiology,Corvinus University, Hungary

7. Food Chemistry

Radomir Lásztity, Department of Biochemistry and Food Technology, Budapest University of Technology and Economics, Hungary
Proteins and Enzymes
Radomir Lásztity, Department of Biochemistry and Food Technology, Budapest University of Technology and Economics, Hungary
Lipids
Jan Pokorny, Department of Food Chemistry and Analysis, Institute of Chemical Technology, Czech Republic
Carbohydrates
Jiri Davídek, Department of Food Chemistry and Analysis, Faculty of Food and Biochemical Technology, Institute of Chemical Technology, Czech Republic
Vitamins
Saari A. Csallany, Department of Food Science and Nutrition, University of Minnesota, USA
Aroma and Color Compounds
Jiri Davídek, Department of Food Chemistry and Analysis, Faculty of Food and Biochemical Technology, Institute of Chemical Technology, Czech Republic
Minerals and Other Microcomponents
Radomir Lásztity, Department of Biochemistry and Food Technology, Budapest University of Technology and Economics, Hungary
Food Additives and Contaminants
Árpád Bata, Department of Animal Hygiene, University of Veterinary Sciences., Hungary

 

BACK TO FOOD AND AGRICULTURAL SCIENCES, ENGINEERING AND TECHNOLOGY RESOURCES