Handbook of Antioxidants for Food Preservation

Handbook of Antioxidants for Food Preservation
Author: Fereidoon Shahidi
Publsiher: Woodhead Publishing
Total Pages: 514
Release: 2015-02-26
ISBN 10: 9781782420897
ISBN 13: 1782420894
Language: EN, FR, DE, ES & NL

Handbook of Antioxidants for Food Preservation Book Review:

Lipid oxidation in food leads to rancidity, which compromises the sensory properties of food and makes it unappealing to consumers. The growing trend towards natural additives and preservatives means that new antioxidants are emerging for use in foods. This book provides an overview of the food antioxidants currently available and their applications in different food products. Part one provides background information on a comprehensive list of the main natural and synthetic antioxidants used in food. Part two looks at methodologies for using antioxidants in food, focusing on the efficacy of antioxidants. Part three covers the main food commodities in which antioxidants are used. Reviews the various types of antioxidants used in food preservation, including chapters on tea extracts, natural plant extracts and synthetic phenolics Analyses the performance of antixoxidants in different food systems Compiles significant international research and advancements

Handbook of Antioxidants for Food Preservation

Handbook of Antioxidants for Food Preservation
Author: Fereidoon Shahidi
Publsiher: Woodhead Publishing
Total Pages: 514
Release: 2015-02-25
ISBN 10: 1782420975
ISBN 13: 9781782420972
Language: EN, FR, DE, ES & NL

Handbook of Antioxidants for Food Preservation Book Review:

Lipid oxidation in food leads to rancidity, which compromises the sensory properties of food and makes it unappealing to consumers. The growing trend towards natural additives and preservatives means that new antioxidants are emerging for use in foods. This book provides an overview of the food antioxidants currently available and their applications in different food products. Part one provides background information on a comprehensive list of the main natural and synthetic antioxidants used in food. Part two looks at methodologies for using antioxidants in food, focusing on the efficacy of antioxidants. Part three covers the main food commodities in which antioxidants are used. Reviews the various types of antioxidants used in food preservation, including chapters on tea extracts, natural plant extracts and synthetic phenolics Analyses the performance of antixoxidants in different food systems Compiles significant international research and advancements

Handbook of Food Preservation

Handbook of Food Preservation
Author: M. Shafiur Rahman
Publsiher: CRC Press
Total Pages: 1088
Release: 2007-07-16
ISBN 10: 1420017373
ISBN 13: 9781420017373
Language: EN, FR, DE, ES & NL

Handbook of Food Preservation Book Review:

The processing of food is no longer simple or straightforward, but is now a highly inter-disciplinary science. A number of new techniques have developed to extend shelf-life, minimize risk, protect the environment, and improve functional, sensory, and nutritional properties. The ever-increasing number of food products and preservation techniques cr

Handbook of Food Preservation

Handbook of Food Preservation
Author: Mohammad Shafiur Rahman
Publsiher: CRC Press
Total Pages: 1072
Release: 2020-06-10
ISBN 10: 0429531354
ISBN 13: 9780429531354
Language: EN, FR, DE, ES & NL

Handbook of Food Preservation Book Review:

The processing of food is no longer simple or straightforward, but is now a highly inter-disciplinary science. A number of new techniques have developed to extend shelf-life, minimize risk, protect the environment, and improve functional, sensory, and nutritional properties. Since 1999 when the first edition of this book was published, it has facilitated readers’ understanding of the methods, technology, and science involved in the manipulation of conventional and newer sophisticated food preservation methods. The Third Edition of the Handbook of Food Preservation provides a basic background in postharvest technology for foods of plant and animal origin, presenting preservation technology of minimally processed foods and hurdle technology or combined methods of preservation. Each chapter compiles the mode of food preservation, basic terminologies, and sequential steps of treatments, including types of equipment required. In addition, chapters present how preservation method affects the products, reaction kinetics and selected prediction models related to food stability, what conditions need be applied for best quality and safety, and applications of these preservation methods in different food products. This book emphasizes practical, cost-effective, and safe strategies for implementing preservation techniques for wide varieties of food products. Features: Includes extensive overview on the postharvest handling and treatments for foods of plants and animal origin Describes comprehensive preservation methods using chemicals and microbes, such as fermentation, antimicrobials, antioxidants, pH-lowering, and nitrite Explains comprehensive preservation by controlling of water, structure and atmosphere, such as water activity, glass transition, state diagram, drying, smoking, edible coating, encapsulation and controlled release Describes preservation methods using conventional heat and other forms of energy, such as microwave, ultrasound, ohmic heating, light, irradiation, pulsed electric field, high pressure, and magnetic field Revised, updated, and expanded with 18 new chapters, the Handbook of Food Preservation, Third Edition, remains the definitive resource on food preservation and is useful for practicing industrial and academic food scientists, technologists, and engineers.

Natural Antioxidants

Natural Antioxidants
Author: Rituparna Banerjee,Arun K. Verma,Mohammed Wasim Siddiqui
Publsiher: CRC Press
Total Pages: 414
Release: 2017-06-26
ISBN 10: 1315341697
ISBN 13: 9781315341699
Language: EN, FR, DE, ES & NL

Natural Antioxidants Book Review:

In the recent years, considerable research has been carried out evaluating natural substances as antioxidative additives in food products, leading to novel combinations of antioxidants and the development of novel food products. In addition to their antioxidative capacity, these natural additives have positive effects on the human body with documented health benefits. This valuable new book provides an overview of natural antioxidants, their sources, methods of extraction, regulatory aspects, and application techniques, specifically focusing on different foods of animal origin to improve their oxidative stability.

Handbook of Food and Bioprocess Modeling Techniques

Handbook of Food and Bioprocess Modeling Techniques
Author: Shyam S. Sablani,Ashim K. Datta,M. Shafiur Rahman,Arun S. Mujumdar
Publsiher: CRC Press
Total Pages: 624
Release: 2006-12-19
ISBN 10: 1420015079
ISBN 13: 9781420015072
Language: EN, FR, DE, ES & NL

Handbook of Food and Bioprocess Modeling Techniques Book Review:

With the advancement of computers, the use of modeling to reduce time and expense, and improve process optimization, predictive capability, process automation, and control possibilities, is now an integral part of food science and engineering. New technology and ease of use expands the range of techniques that scientists and researchers have at the

Robotics and Automation in the Food Industry

Robotics and Automation in the Food Industry
Author: Darwin G Caldwell
Publsiher: Elsevier
Total Pages: 528
Release: 2012-12-03
ISBN 10: 0857095765
ISBN 13: 9780857095763
Language: EN, FR, DE, ES & NL

Robotics and Automation in the Food Industry Book Review:

The implementation of robotics and automation in the food sector offers great potential for improved safety, quality and profitability by optimising process monitoring and control. Robotics and automation in the food industry provides a comprehensive overview of current and emerging technologies and their applications in different industry sectors. Part one introduces key technologies and significant areas of development, including automatic process control and robotics in the food industry, sensors for automated quality and safety control, and the development of machine vision systems. Optical sensors and online spectroscopy, gripper technologies, wireless sensor networks (WSN) and supervisory control and data acquisition (SCADA) systems are discussed, with consideration of intelligent quality control systems based on fuzzy logic. Part two goes on to investigate robotics and automation in particular unit operations and industry sectors. The automation of bulk sorting and control of food chilling and freezing is considered, followed by chapters on the use of robotics and automation in the processing and packaging of meat, seafood, fresh produce and confectionery. Automatic control of batch thermal processing of canned foods is explored, before a final discussion on automation for a sustainable food industry. With its distinguished editor and international team of expert contributors, Robotics and automation in the food industry is an indispensable guide for engineering professionals in the food industry, and a key introduction for professionals and academics interested in food production, robotics and automation. Provides a comprehensive overview of current and emerging robotics and automation technologies and their applications in different industry sectors Chapters in part one cover key technologies and significant areas of development, including automatic process control and robotics in the food industry and sensors for automated quality and safety control Part two investigates robotics and automation in particular unit operations and industry sectors, including the automation of bulk sorting and the use of robotics and automation in the processing and packaging of meat, seafood, fresh produce and confectionery

Food Oxidants and Antioxidants

Food Oxidants and Antioxidants
Author: Grzegorz Bartosz
Publsiher: CRC Press
Total Pages: 568
Release: 2013-06-21
ISBN 10: 1439882428
ISBN 13: 9781439882429
Language: EN, FR, DE, ES & NL

Food Oxidants and Antioxidants Book Review:

Food antioxidants are of primary importance for the preservation of food quality during processing and storage. However, the status of food depends on a balance of antioxidants and prooxidants occurring in food. Food Oxidants and Antioxidants: Chemical, Biological, and Functional Properties provides a single-volume reference on the effects of naturally occurring and process-generated prooxidants and antioxidants on various aspects of food quality. The book begins with a general introduction to oxidation in food and then characterizes the main oxidants present in food, including enzymatic oxidants. Chapters cover oxidation potential, mechanisms of oxidation of the main food components (proteins and lipids), addition of exogenous oxidants during food processing, and the effects of physical agents such as irradiation, freeze-thawing, and high hydrostatic pressure during processing. The book also discusses the effects of oxidation on sensory characteristics of food components and analyzes how oxidation and antioxidants affect the nutritive and health-promoting features of food components. The text examines natural antioxidants in food, including lesser-known ones such as amino acids and polysaccharides, antioxidants generated in food as a result of processing, mechanisms of antioxidant activity, and measurement of antioxidant activity of food components. It explores the bioavailability of curcuminoid and carotenoids antioxidants and presents case studies on natural food antioxidants, presenting novel extraction methods for preservation of antioxidant activity. The final chapters address functional antioxidant foods and beverages as well as general ideas on the effects of food on the redox homeostasis of the organism.

The Chemistry of Food Additives and Preservatives

The Chemistry of Food Additives and Preservatives
Author: Titus A. M. Msagati
Publsiher: John Wiley & Sons
Total Pages: 336
Release: 2012-09-12
ISBN 10: 1118274113
ISBN 13: 9781118274118
Language: EN, FR, DE, ES & NL

The Chemistry of Food Additives and Preservatives Book Review:

The Chemistry of Food Additives and Preservatives is anup-to-date reference guide on the range of different types ofadditives (both natural and synthetic) used in the food industrytoday. It looks at the processes involved in inputting additivesand preservatives to foods, and the mechanisms and methods used.The book contains full details about the chemistry of each majorclass of food additive, showing the reader not just what kind ofadditives are used and what their functions are, but also how theywork and how they can have multiple functionalities. Inaddition, this book covers numerous new additives currentlybeing introduced, and an explanation of how the quality of these isascertained and how consumer safety is ensured.

Food Preservation Techniques

Food Preservation Techniques
Author: Peter Zeuthen,Leif Bøgh-Sørensen
Publsiher: Elsevier
Total Pages: 400
Release: 2003-10-30
ISBN 10: 1855737140
ISBN 13: 9781855737143
Language: EN, FR, DE, ES & NL

Food Preservation Techniques Book Review:

Extending the shelf-life of foods whilst maintaining safety and quality is a critical issue for the food industry. As a result there have been major developments in food preservation techniques, which are summarised in this authoritative collection. The first part of the book examines the key issue of maintaining safety as preservation methods become more varied and complex. The rest of the book looks both at individual technologies and how they are combined to achieve the right balance of safety, quality and shelf-life for particular products. Provides an authoritative review of the development of new and old food preservation technologies and the ways they can be combined to preserve particular foods Examines the emergence of a new generation of natural preservatives in response to consumer concerns about synthetic additives Includes chapters on natural antimicrobials, bacteriocins and antimicrobial enzymes, as well as developments in membrane filtration, ultrasound and high hydrostatic pressure

Food Additives Data Book

Food Additives Data Book
Author: Jim Smith,Lily Hong-Shum
Publsiher: John Wiley & Sons
Total Pages: 1128
Release: 2011-04-20
ISBN 10: 1444397737
ISBN 13: 9781444397734
Language: EN, FR, DE, ES & NL

Food Additives Data Book Book Review:

The use of additives in food is a dynamic one, as consumers demand fewer additives in foods and as governments review the list of additives approved and their permitted levels. Scientists also refine the knowledge of the risk assessment process as well as improve analytical methods and the use of alternative additives, processes or ingredients. Since the first edition of the Food Additives Databook was published, there have been numerous changes due to these developments and some additives are no longer permitted, some have new permitted levels of use and new additives have been assessed and approved. The revised second edition of this major reference work covers all the "must-have" technical data on food additives. Compiled by food industry experts with a proven track record of producing high quality reference work, this volume is the definitive resource for technologists in small, medium and large companies, and for workers in research, government and academic institutions. Coverage is of Preservatives, Enzymes, Gases, Nutritive additives, Emulsifiers, Flour additives, Acidulants, Sequestrants, Antioxidants, Flavour enhancers, Colour, Sweeteners, Polysaccharides, Solvents. Entries include information on: Function and Applications, Safety issues, International legal issues, Alternatives, Synonyms, Molecular Formula and mass, Alternative forms, Appearance, Boiling, melting, and flash points, density, purity, water content, solubility, Synergists, Antagonists, and more with full and easy-to-follow-up references. Reviews of the first edition: "Additives have their advantages for the food industry in order to provide safe and convenient food products. It is therefore essential that as much information as possible is available to allow an informed decision on the selection of an additive for a particular purpose. This data book provides such information - consisting of over 1000 pages and covering around 350 additives. This data book does provide a vast amount of information; it is what it claims to be! Overall, this is a very useful publication and a good reference book for anyone working in the food and dairy industry." —International Journal of Dairy Technology, Volume 59 Issue 2, May 2006 "This book is the best I have ever seen ... a clear winner over all other food additive books .... a superb edition." —SAAFOST (South African Association for Food Science and Technology)

Food Packaging and Preservation

Food Packaging and Preservation
Author: Alexandru Mihai Grumezescu,Alina Maria Holban
Publsiher: Academic Press
Total Pages: 588
Release: 2017-10-20
ISBN 10: 0128112654
ISBN 13: 9780128112656
Language: EN, FR, DE, ES & NL

Food Packaging and Preservation Book Review:

Food Packaging and Preservation, Volume 9 in the Handbook of Food Bioengineering series, explores recent approaches to preserving and prolonging safe use of food products while also maintaining the properties of fresh foods. This volume contains valuable information and novel ideas regarding recently investigated packaging techniques and their implications on food bioengineering. In addition, classical and modern packaging materials and the impact of materials science on the development of smart packaging approaches are discussed. This book is a one-stop-shop for anyone in the food industry seeking to understand how bioengineering can foster research and innovation. Presents cutting technologies and approaches utilized in current and future food preservation for both food and beverages Offers research methods for the creation of novel preservatives and packaging materials to improve the quality and lifespan of preserved foods Features techniques to ensure the safe use of foods for longer periods of time Provides solutions of antimicrobial films and coatings for food packaging applications to enhance food safety and quality

Handbook on Fruits Vegetables Food Processing with Canning Preservation 3rd Edition

Handbook on Fruits  Vegetables   Food Processing with Canning   Preservation  3rd Edition
Author: NPCS Board
Publsiher: ASIA PACIFIC BUSINESS PRESS Inc.
Total Pages: 688
Release: 2012-02-09
ISBN 10: 8178330830
ISBN 13: 9788178330839
Language: EN, FR, DE, ES & NL

Handbook on Fruits Vegetables Food Processing with Canning Preservation 3rd Edition Book Review:

Natural foods such as fruits and vegetables are among the most important foods of mankind as they are not only nutritive but are also indispensable of the maintenance of the health. India is the second largest producer of fruits and vegetables in the world. Fertile soils, a dry climate, clean water and abundant sunlight help the hard working farmers to produce a bountiful harvest. Although there are many similarities between fruits and vegetables, there is one important difference that affects the way that these two types of crop are processed like fruits are more acidic than vegetables. Food processing is the set of methods and techniques used to transform raw ingredients into food or to transform food into other forms for consumption. Food processing typically takes clean, harvested crops or butchered animal products and uses these to produce attractive, marketable and often long shelf-life food products. Canning is a method of preserving food in which the food is processed and sealed in an airtight container. Food preservation is the process of treating and handling food to stop or greatly slow down spoilage (loss of quality, edibility or nutritive value) caused or accelerated by micro organisms. One of the oldest methods of food preservation is by drying, which reduces water activity sufficiently to prevent or delay bacterial growth. Drying also reduces weight, making food more portable. Freezing is also one of the most commonly used processes commercially and domestically for preserving a very wide range of food including prepared food stuffs which would not have required freezing in their unprepared state. Fruits and vegetable processing in India is almost equally divided between the organized and unorganized sector, with the organized sector holding 48% of the share. The present book covers the processing techniques of various types of fruits, vegetables and other food products. This book also contains photographs of equipments and machineries used in fruits, vegetables and food processing along with canning and preservation. This book is an invaluable resource for new entrepreneurs, food technologists, industrialists etc.

Handbook of Seafood and Seafood Products Analysis

Handbook of Seafood and Seafood Products Analysis
Author: Leo M.L. Nollet,Fidel Toldra
Publsiher: CRC Press
Total Pages: 928
Release: 2009-11-24
ISBN 10: 1420046357
ISBN 13: 9781420046359
Language: EN, FR, DE, ES & NL

Handbook of Seafood and Seafood Products Analysis Book Review:

Seafood and seafood products represent some of the most important foods in almost all types of societies around the world. More intensive production of fish and shellfish to meet high demand has raised some concerns related to the nutritional and sensory qualities of these cultured fish in comparison to their wild-catch counterparts. In addition, t

Progress in Food Preservation

Progress in Food Preservation
Author: Rajeev Bhat,Gopinadham Paliyath
Publsiher: John Wiley & Sons
Total Pages: 630
Release: 2012-03-05
ISBN 10: 0470655852
ISBN 13: 9780470655856
Language: EN, FR, DE, ES & NL

Progress in Food Preservation Book Review:

This volume presents a wide range of new approaches aimed at improving the safety and quality of food products and agricultural commodities. Each chapter provides in-depth information on new and emerging food preservation techniques including those relating to decontamination, drying and dehydration, packaging innovations and the use of botanicals as natural preservatives for fresh animal and plant products. The 28 chapters, contributed by an international team of experienced researchers, are presented in five sections, covering: Novel decontamination techniques Novel preservation techniques Active and atmospheric packaging Food packaging Mathematical modelling of food preservation processes Natural preservatives This title will be of great interest to food scientists and engineers based in food manufacturing and in research establishments. It will also be useful to advanced students of food science and technology.

Impact of Nanoscience in the Food Industry

Impact of Nanoscience in the Food Industry
Author: Alexandru Mihai Grumezescu,Alina Maria Holban
Publsiher: Academic Press
Total Pages: 484
Release: 2018-01-20
ISBN 10: 0128114932
ISBN 13: 9780128114933
Language: EN, FR, DE, ES & NL

Impact of Nanoscience in the Food Industry Book Review:

The Impact of Nanoscience in the Food Industry, Volume 12 in The Handbook of Food Bioengineering series, explores how nanoscience applications in food engineering offer an alternative to satisfying current food needs that cannot be fulfilled by natural products. Nanotechnology enables the development of tailored food ingredients and structures to replace products that are difficult to obtain. The book discusses how specialized nano-preservatives, sensors and food degradation and contamination detectors were developed and how they can be introduced in food products without degrading quality or properties of the final product. A valuable resource for food engineering researchers and students alike. Identifies common nanomaterials used in food preservation and food packaging Provides industrial applications to increase food production Describes analytical methods for assessing food safety Identifies how nanoscience advances allow for new developments in functional foods and nutraceuticals Discusses safety concerns, regulations and restricted use of nanomaterials in food bioengineering

The Halal Food Handbook

The Halal Food Handbook
Author: Yunes Ramadan Al-Teinaz,Stuart Spear,Ibrahim H. A. Abd El-Rahim
Publsiher: John Wiley & Sons
Total Pages: 504
Release: 2020-01-08
ISBN 10: 1118823109
ISBN 13: 9781118823101
Language: EN, FR, DE, ES & NL

The Halal Food Handbook Book Review:

A unique handbook providing a set of good practice standards for both producers and consumers of Halal food This accessible, authoritative book covers all aspects of Halal from its origins through to how we expect Halal to develop in the coming years. It explains what Halal is, where it came from, how it is practiced, and by whom. In addition to putting Halal in a religious and cultural context, the book provides practical standards for those working in the Halal trade. It explains why there are so many different interpretations of Halal and why this needs to be resolved if international trade is to be developed. Each chapter in The Halal Food Handbook is written by leading experts in their particular field of study. The first one discusses how regulatory bodies have failed to stem the miss selling and adulteration of Halal foods. The next chapters cover the slaughter process and issues around good practice. The book then looks at regulators—covering Sharia law, UK national laws, and the EU—and outlines the legal framework for enforcing the law. It also compares and contrasts different types of religious slaughter for faith foods; examines attempts to set an international standard for trade; and discusses pork adulteration in Halal foods. The final chapter covers other aspects of Halal, including cosmetics, tourism, lifestyle, and banking, and finishes with a look at what the future holds for Halal. Written and edited by leading international experts in Halal who are backed by the Muslim Council of Britain Presents a set of good practice standards for both producers and consumers of Halal food Covers the complexity of the political, legal, and practical dimensions of Halal food production The Halal Food Handbook will appeal to a wide audience, including abattoirs, manufacturers, retailers, regulators, academics, public bodies catering for Muslims, and the broader Muslim community.

Handbook of Biocide and Preservative Use

Handbook of Biocide and Preservative Use
Author: H.W. Rossmoore
Publsiher: Springer Science & Business Media
Total Pages: 425
Release: 2012-12-06
ISBN 10: 9401113548
ISBN 13: 9789401113540
Language: EN, FR, DE, ES & NL

Handbook of Biocide and Preservative Use Book Review:

My professional interest in antimicrobial agents and contamination control goes back 50 years to my tour as a microbiologist in a field hospital in Europe during World War II. With no experience and relying solely on a military handbook, I prepared thermometer trays with jars of blue bichloride of mercury and pink isopropyl alcohol. A preliminary typhoid diagnosis of one of our cooks resulted in the need for lab testing. His stool specimen and its subsequent disposal was my problem. My handbook said bum it. So burn it T did, in a five-gallon can with gasoline. Flames shot up almost six feet, and my next mistake was to extinguish them with carbon tetrachloride. This resulted in the production of lethal phosgene gas. The hospital had a near disaster. I could say that at that moment I vowed to write a how-to book so that such stupidities could be avoided. Nevertheless, when I was offered the opportunity to edit this book I thought back on the need for a real, practical treatment of my subject. This book, then, is a practical handbook for technical service personnel and scientists who are not necessarily specialists in microbiology. It provides information on suitable antimicrobial agents appropriate to their particular problem-solving needs and information on the microbial groups contributing to the specific problem, their ecologies, and strategies for controlling their access to the area or material of interest.

Handbook of Seafood Quality Safety and Health Applications

Handbook of Seafood Quality  Safety and Health Applications
Author: Cesarettin Alasalvar,Kazuo Miyashita,Fereidoon Shahidi,Udaya Wanasundara
Publsiher: John Wiley & Sons
Total Pages: 576
Release: 2011-06-15
ISBN 10: 9781444347760
ISBN 13: 1444347764
Language: EN, FR, DE, ES & NL

Handbook of Seafood Quality Safety and Health Applications Book Review:

The global market for seafood products continues to increase year by year. Food safety considerations are as crucial as ever in this sector, and higher standards of quality are demanded even as products are shipped greater distances around the world. The current global focus on the connection between diet and health drives growth in the industry and offers commercial opportunities on a number of fronts. There is great interest in the beneficial effects of marine functional compounds such as omega-3 polyunsaturated fatty acids. Seafoods are well-known as low calorie foods, and research continues into the nutritional effects on, for example, obesity and heart disease. In addition, by-products of marine food processing can be used in nutraceutical applications. This book is a resource for those interested in the latest advances in the science and technology of seafood quality and safety as well as new developments in the nutritional effects and applications of marine foods. It includes chapters on the practical evaluation of seafood quality; novel approaches in preservation techniques; flavour chemistry and analysis; textural quality and measurement; packaging; the control of food-borne pathogens and seafood toxins. New research on the health-related aspects of marine food intake are covered, as well as the use of seafoods as sources of bioactives and nutraceuticals. The book is directed at scientists and technologists in academia, government laboratories and the seafood industries, including quality managers, processors and sensory scientists.

Bio Farms for Nutraceuticals

Bio Farms for Nutraceuticals
Author: Maria Teresa Giardi,Giuseppina Rea,Bruno Berra
Publsiher: Springer Science & Business Media
Total Pages: 334
Release: 2011-06-26
ISBN 10: 9781441973474
ISBN 13: 1441973478
Language: EN, FR, DE, ES & NL

Bio Farms for Nutraceuticals Book Review:

"Bio-Farms for Nutraceuticals" can be said to have been born of the NUTRA-SNACKS project within the Sixth Framework Programme Priority on Food Quality and Safety. One objective of NUTRA -SNACK S was to improve the nutritional and eating properties of ready-to-eat products and semi-prepared foodstuffs through better monitoring of the quality and safety of raw materials and the development of innovative processes along the production chain. Another main objective of the project was the production of ready-to-eat snacks with high nutraceutic activity. Seven research institutes and three companies in six European countries were involved in this effort. The co-operation resulted in the production of food having a high content of natural metabolites with the following beneficial health effects: anticancer, antilipidemic, anticholesterol, antimicrobial, antibacterial, antifungal, antiviral, antihypertensive, anti-inflamatory and antioxidant activities.