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