Collection of scientific works . Series: Food Technology . Commodity and food examination . Issue 4" is a unique collection of cutting-edge research and analytical articles created by a team of leading experts in the field of food industry and commodity science. This book represents an important contribution to the development of modern food science, combining theoretical foundations and practical achievements that are relevant for scientists, engineers, technologists and experts seeking to improve the quality and safety of food products. This series, which includes the fourth edition, is intended for those who want to be aware of the latest trends and innovations in the field of food technologies. In this collection, readers will find an in-depth analysis of modern methods of quality control, the latest technologies of processing and storage of products, as well as methods of examination of food products. Special attention is paid to the standardization, certification and evaluation of food safety, which makes the book an indispensable tool for specialists involved in the development of new products, quality control and regulatory in the food industry. Collection of scientific works . Series: Food Technology . Commodity and food examination . Issue 4" is perfect for scientists and senior students of universities specializing in food engineering, commodity science and expertise. It will also be of interest to practitioners working in food quality control laboratories and food industry managers seeking to implement modern standards and technologies. This book will become a reliable source of knowledge for those who appreciate the accuracy, scientific validity and practical applicability of information. A feature of this collection is its interdisciplinary approach. It examines the biochemistry and microbiology of food products, new methods of quality determination, as well as modern packaging and storage technologies, which makes it relevant for a wide range of specialists. In addition, the book raises important topics related to safety and regulatory issues, which is especially important in the context of global food security standards and requirements. The author’s team, including leading scientists and experts in the field of commodity science and food technologies, created this collection with the aim of combining the latest scientific achievements and practical recommendations. The presentation style is distinguished by clarity and logical consistency, which facilitates the perception of complex technical aspects even for those who are just starting their way in this area. In general, “Collection of scientific works . Series: Food Technology . Commodity and food examination . Issue 4 is not just a collection of articles, but a complete guide for those who want to stay at the forefront of modern food science. This book deserves attention due to its current content and practical value. It helps to understand how modern scientific developments help improve the quality and safety of food, as well as contribute to the development of new technologies that meet the requirements of the time. For those who are looking for a reliable source of information about the latest achievements in the field of commodity science and expertise of food products, "Collection of scientific works . Series: Food Technology . Commodity and food examination . Issue 4" will become an indispensable assistant and desktop book.