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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


 

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