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This work contains research from contributors in nutrition and food science, the food industry and regulatory bodies on the subject of food quality. It identifies challenges associated with food production and processing, and emphasizes advances in improving food quality. Topics covered include: exploitation of natural pesticides and resistance to disease in plants; increasing storage capability by molecular biology; consumer attitudes and concerns; and nutritional goals for the year 2000. The book takes an interdisciplinary approach, looking at food quality from agricultural, scientific, industrial, regulatory and dietary perspectives.
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Table of Contents

Quality Enhancement by Plant Molecular Biology and Conventional Breeding; Effects of Pre-harvest Treatments on Quality; Quality Improvement by Manipulation of Protein, Starch and Lipid; Texture and Cell Wall Components; Analytical Methods for Assessment of Food Quality; Post-harvest Effects and Quality Determinants; Anti-oxidants in Food Plants; Enhancing Nutrients and Nutritional Quality; Workshop Reports; Subject Index.


"...a valuable source of information concerning various aspects of food quality from plant growing and breeding to processing and nutrition." * Nahrung 41 (1997) H1, 55 *

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