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Application of UV–Vis spectroscopy for the detection of adulteration in Mediterranean honeys
The present study aimed to identify adulteration of honey with sugar syrups and colorants using UV–Vis spectroscopy, combined with multivariate statistical analysis. A total of 209 honeys were used, including ...
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Chapter
Malta’s Sourdough Breads
The Maltese bread is an oval to round, crusty crumb bread, while the ftira is a sourdough flat bread which is quality marked since its introduction to the list of UNESCO’s World Intangible Heritage for Humanity. ...
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Chapter
Ultrasonic Decontamination and Process Intensification
Ultrasound is a versatile technology and has been successfully applied in several food processes including extraction, drying, decontamination, brining, mixing and homogenization, emulsification, freezing, tha...
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Chapter
Microbial Inactivation Models for Thermal Processes
In many food products, the population of microorganisms present after initial manufacturing stages is too high. As such, an intervention treatment is required to reduce the microbial load of these products. Th...
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Book
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Chapter
Quantitative Methods for Food Safety and Quality in the Vegetable Industry
Food industry is a sector that still needs to make important advances in the application of quantitative and mathematical tools to optimize food processes and improve productivity. This book is intended to pro...
