Contents: About the book/content About Author 1. INTRODUCTION: ADVANCES IN FOOD PROCESSING AND PRESERVATION 2. FOOD DRYING 3. TECHNOLOGY OF FOOD SMOKING 4. TECHNOLOGY OF FOOD FREEZING 5. FOOD CANNING 6. RETORT POUCH PROCESSING 7. PRESERVATION OF FOOD BY RADIATION 8. EMERGING TECHNOLOGIES IN FOOD PROCESSING 9. EMULSIONS 10. TECHNOLOGY OF FERMENTATION AND FERMENTED FOODS 11. SAUCES 12. MEAT PROCESSING 13. POULTRY PROCESSING 14. FERMENTED MILK PRODUCTS 15. CEREAL PROCESSING TECHNOLOGY 16. EXTRACTION AND PROCESSING OF EDIBLE VEGETABLE OILS 17. FRUIT AND VEGETABLE PROCESSING TECHNOLOGY 18. BAKING TECHNOLOGY 19. FLAVOUR COMPONENTS OF SPICES: THEIR QUANTIFICATION AND APPLICATIONS 20. AUTOXIDATION AND ANTIOXIDANTS 21. FOOD PRESERVATIVES 22. MICRONUTRIENTS AND VITAMINS 23. RESINS AND GUMS 24. SWEETENERS 25. FOOD FLAVORS 26. FOOD COLOURS 27. ROLE OF ENZYMES IN FOOD PROCESSING 28. NUTRACEUTICALS, FUNCTIONAL FOODS AND FOOD SUPPLEMENTS ASNOVEL THERAPEUTIC APPROACH IN PREVENTING DIET: RELATED DISEASES 29. BIOTOXINS IN FOOD AND FISHES 30. FOOD SAFETY AND QUALITY 633 31. FOOD HAZARDS AND THEIR MANAGEMENT SYSTEMS