Overview

This book integrates the most recent data on the topic, providing an important resource towards greater food safety and quality. Many studies and approaches have been proposed, along with innovative methods, including different processes such as packaging, application of antimicrobials, high pressure processing, and many others, in order to reduce contamination levels and ensure safe products. Presents a framework on enormous technological improvements made to ensure food quality and safety.

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9781773611341

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Valeria Severino obtained her PhD in Biological Processes and Biomolecules from the Second University of Naples in 2009. Her scientific interests concern the structural and functional characterization of proteins and peptides by using biochemical approaches. Fields of expertise comprises food chemistry, cellular biology, natural products and related applications. She published more than 40 papers on international peer-reviewed journals.

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