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This Brief discusses aspects of the increasingly complex production of legal and reliable food products of non-animal origin. It introduces to the Food Safety Modernization Act …
This Brief provides a general description of the European Rapid Alert System for Food and Feed (RASFF). It describes the RASFF approach on the legal level and with reference to …
This Brief describes in three concise chapters one of the newest ‘hot topics’ under EU Food Law and Policy: the new Regulation (EU) No 2015/2283 from the European Parliament and by …
This Brief presents a chemical perspective on frozen vegetables, also known as “ready-to-use” foods. It elucidates the chemical properties and modifications of vegetables from …
This SpringerBrief explains the importance of Maillard reactions in food processing. It underlines that the term “Maillard reaction” actually does not describe one single chemical …
This Brief provides an overview of different analytical methods and techniques for the qualitative and quantitative evaluation of Maillard Reactions and their reaction products in …
This Brief evaluates the consequences of protein modifications in cheeses, with special emphasis on mozzarella cheeses. It explains the influence of biogenic amines on food quality …