Current Research on Food Engineering and Science

Food science is becoming more and more important in a world of changing social dynamics, environmental imperatives and increasing health awareness. This book aims to provide readers with both scientific and practical information by addressing important topics in the food sector. Organised under the headings of "Herbs and Spices", "Antioxidants As a Food Additives", " Ohmic Cooking in Food Technology", "Sustainable Foods and Consumption", "Food Safety, Food Adulteration and Fraud" and "Sourdough Fermentation and the Microbiome", this work provides an in-depth look at the complexities and potential solutions of the food industry. Herbs and spices have a critical role in the food industry as both flavour and health ingredients. These natural additives not only enrich the taste and aroma of foods, but also offer health benefits through their antioxidant properties. Ohmic cooking is a revolutionary approach in food technology. It uses electric current to cook food more uniformly, which helps to preserve its nutritional value. This innovative technology is also important for improving energy efficiency and minimising food waste. Sustainable food and consumption involves the interaction of vital issues such as climate change, environmental degradation and public health. Improving food systems helps both to improve nutritional security and to protect ecosystems. Work on sustainable food and consumption has profound impacts not only on individual health, but also on community and environmental health. The integration of education, awareness raising and policy development processes plays a fundamental role in building healthy and sustainable food systems. Food safety is one of the most important issues of our time. Food adulteration and fraud is one of the biggest threats in this area and can endanger the health of consumers. Establishing high safety standards in food production is critical for establishing social trust. The components of sourdough products have positive effects on intestinal health and improve general health status. In this context, the importance of traditional food processing methods in the context of contemporary nutrition is increasing. This book aims to convey to the reader the importance of health, safety and sustainability by analysing important issues in the food industry.