"Food Quality" ed. by Kostas Kapiris

The book discusses the novel scientific approaches for the improvement of the food quality and offers food scientists valuable assistance for the future. The detailed methodologies and their practical applications could serve as a fundamental reference work for the industry and a requisite guide for the research worker, food scientist and food analyst.

It will serve as a valuable tool for the analysts improving their knowledge with new scientific data for quality evaluation. Two case study chapters provide data on the improvement of food quality in marine and land organisms in the natural environment.

Contents
Preface
Section 1 Molecular Approaches to Achieve the Food Quality
1 Strategies for Iron Biofortification of Crop Plants
2 Monitoring Harmful Microalgae by Using a Molecular Biological Technique
3 Species Identification of Food Spoilage and Pathogenic Bacteria by MALDI-TOF Mass Fingerprinting
4 Raman Spectroscopy: A Non-Destructive and On-Site Tool for Control of Food Quality?
5 Contamination of Foods by Migration of Some Elements from Plastics Packaging
Section 2 Some Case Studies Improving the Food Quality
6 Senescence of the Lentinula edodes Fruiting Body After Harvesting
7 Feeding Habits of Both Deep-Water Red Shrimps, Aristaeomorpha foliacea and Aristeus antennatus (Decapoda. Aristeidae) in the Ionian Sea (E. Mediterranean)