ABSTRACT
Agricultural crops as well as animal food raw materials are usually somehow processed before being used by humans. Processing should make them more useful, increase their safety and nutritional value, extend the shelf life, and modify the sensory properties. As stressed by Damazy Jerzy Tilgner, the cofounder of the International Union of Food Science and Technology, “Man does not ‘take nourishments,’ he rather wants to eat various tasty dishes, because eating must provide consumer’s satisfaction. Thus, the ƒavor, color, shape, texture, and taste of food are equally important as the contents of nutrients.” However, the opinion, expressed
16.1 Introduction .................................................................................................369 16.2 Increasing Food Safety ................................................................................370
