10 6 Trends of Food Adulteration in Developing Countries and Its Remedies 6.1 Introduction 6.2 Food Fraud in Developing Countries 6.3 Classification of Food Adulteration 6.4 Common Food Adulterants 6.5 Adulteration Remedy Strategies 6.6 Conclusion References
11 7 Food Adulteration and Its Impacts on Our Health/Balanced Nutrition 7.1 Introduction 7.2 Types of Adulteration 7.3 Adulteration in Foods 7.4 Effects of Food Adulteration 7.5 Measures to Mitigate Food Adulteration References
12 8 Natural Food Toxins as Anti-Nutritional Factors in Plants and Their Reduction Strategies Abbreviations 8.1 Introduction 8.2 Anti-Nutritional Factor 8.3 Methods to Reduce Levels of Anti-Nutritional Factors in Foods 8.4 Conclusion References
13 9 Feeding the Future—Challenges and Limitations 9.1 Introduction 9.2 Early Life Nutrition and Healthy Future 9.3 Challenges and Opportunities in Developing the Future Food Systems 9.4 Sustainable Diet for the Future 9.5 Research Trends and Green Food Technologies 9.6 Regulations and Trade 9.7 Conclusion References
14 10 Alternate Food Preservation Technology 10.1 Introduction 10.2 Non-Thermal Preservation Technique 10.3 Novel-Thermal Preservation Technique 10.4 Other Alternate Preservation Techniques 10.5 Hurdle Technology for Preservation of Food 10.6 Irradiation Process for Preservation of Food 10.7 Food Additives for the Preservation of Food 10.8 Conclusion References
15 11 Green Solvents for Food Processing Applications 11.1 Introduction 11.2 Green Solvents 11.3 Synthesis of NADES 11.4 Conclusion and Future Trends References
16 12 Technological Advancement in Food Additives and Preservatives Abbreviations 12.1 Introduction 12.2 Food Additives and Preservatives 12.3 Regulatory Aspects of Food Additives and Preservatives 12.4 Health Concerns of Conventional Food Additives 12.5 Technological Advancements in Food Additives and Preservatives 12.6 Novel Technological Approaches for Enhanced Functionality 12.7 Methods for Food Additives Determination 12.8 Future Prospects 12.9 Conclusion References
17 13 Sensors for Non-Destructive Quality Evaluation of Food 13.1 Introduction 13.2 Different Types of Non-Destructive Methods 13.3 Non-Destructive Quality Testing in Various Food Commodities